Lemon Dill Cucumber Salad

Light and crisp cucumber salad made with thinly sliced fresh cucumbers, lemon zest, lemon juice, vinegar, and fresh dill weed.

Course Salad, Side Dish

Cuisine American

Keyword barbecue side dish, cucumber salad, cucumbers

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 125kcal

Author lyuba

Ingredients

3 lbs cucumbers
2 ripe lemons - zest and juice
3 tbsp white balsamic vinegar
1/4 cup olive oil
1/4 cup fresh dill weed minced
salt

Instructions

Make sure to wash cucumbers before making the salad.
Slice cucumbers thinly. (Best and easiest way to slice cucumbers is to use a mandoline slicer.)
Place sliced cucumbers into a large mixing bowl.
In a small bowl, combine lemon juice, lemon zest, vinegar, oil, dill weed, and salt. Whisk it all together and add the mixture to the cucumbers.
Mix cucumbers with the dressing until all evenly coated. Make sure to taste to see if you need to add more salt.
Store cucumber salad in refrigerator, in an air-tight container, until ready to use.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition