Cucumber and Dill Salad
This Cucumber and Dill Salad is made crunchy cumbumbers and hard boiled eggs, tossed in a creamy and tangy greek yogurt dressing. Perfect for rice bowls, sandwiches and salads.
Servings: 4 servings
Calories: 116kcal
Ingredients
- 2 large English cucumbers, thinly sliced (or halved + sliced)
- 1/4 cup finely diced red onions
- 1/4 cup plain 0% Greek yogurt
- 2 Tbsp. avocado mayonnaise
- 1 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar or lemon juice
- 2 Tbsp. fresh dill, roughly chopped
- 2 hard boiled eggs, chopped
- salt and black pepper, to taste
Optional Add-Ins
- 1-2 Tbsp. chopped dill pickles or relish
- 1/2 tsp. celery seed
- paprika sprinkled on top
Instructions
- Toss sliced cucumbers with a pinch of salt and let sit 10–15 minutes. Pat dry with paper towels to remove excess water. This keeps it creamy, not soupy.
- In a bowl, whisk together Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper.
- Add cucumbers and red onion to the dressing. Fold gently until everything is coated.
- Gentle fold in the chopped hard boiled egg.
- Taste and adjust salt and pepper as needed. This salad is great served right away for a nice and crunchy side or topping. You can also let it set in the refrigerator for a little for the flavors to meld but the cucumber will get softer so it’s personal preference here, both ways are delicious.
Notes
- This is great as a snack, as a side dish, in a rice bowl or by itself. It can also be served mixed into your favorite green salad, adding crunch and a creamy touch.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 198g | Calories: 116kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 135mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g
