Light Cucumber and Herb Salad

Name: Light Cucumber and Herb Salad
Total time: 10 min
Yield: 2 people
Ingredients: 0.6 lb Cucumbers; 0.25 cup Red onion; 2 tbsp Fresh dill; 1 tbsp Olive oil; 2 tsp Lemon juice; 1 pinch Salt and black pepper

Vegan • Vegetarian • Gluten-Free • Low CarbUnder 15 Mins • No-CookLow Calorie5 Ingredients or LessLunch • SnackMediterranean

Medium

10min

65kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A refreshing, crunchy salad with lemon dressing and aromatic dill.

This Light Cucumber and Herb Salad is the perfect embodiment of freshness and simplicity. When you crave something diet-friendly and crunchy, this Light Cucumber and Herb Salad comes to the rescue. The secret to its success lies in the combination of thinly sliced vegetables and a light lemon juice-based dressing that highlights the natural flavors without adding extra calories. Cucumbers are 95% water, making this dish an excellent choice for hydration on a hot day. Fresh dill adds a classic aroma familiar to many. This Light Cucumber and Herb Salad can be served as a standalone snack or as a side dish for fish or poultry. You can also experiment by adding other herbs like mint or basil. Slicing the cucumbers as thinly as possible is key for better dressing distribution. If possible, let the salad sit for 5 minutes before serving for the flavors to meld. This is a simple yet incredibly effective dish for those watching their figure and valuing pure, natural taste.

Ingredients

300 g Cucumbers (2 medium cucumbers)
30 g Red onion (1/4 small onion)
10 g Fresh dill (small bunch)
1 tbsp Olive oil
2 tsp Lemon juice
1 pinch Salt and black pepper

Instructions

1
Wash and slice the cucumbers into very thin rounds.
2
Peel the red onion and cut it into thin half-moons.
3
Finely chop the fresh dill, removing any tough stems.
4
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
5
Place the cucumbers and red onion in a salad bowl and sprinkle with the dill.
6
Drizzle the vegetables with the prepared dressing and toss gently before serving.

Chef's Tips

•For a more decorative look, use a vegetable peeler to slice the cucumbers into thin ribbons.
•If the cucumbers have thick or bitter skin, it's best to peel them beforehand.
•For a bit of spice, add a pinch of red pepper flakes.

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Recipe By

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