This salad is an ode to simplicity and elegance. Crisp cucumbers and sharp red onions dance in a creamy base infused with fresh dill, lemon juice, and just the right amount of seasoning. It’s hydrating, low-calorie, anti-inflammatory, and packed with flavor. Whether you serve it as a side for grilled meats, tuck it into wraps, or savor it solo as a refreshing lunch, this recipe delivers nourishment with every crunchy bite.
Perfect for hot days, family gatherings, or meal prepping, it speaks to your appreciation for dishes that balance indulgence with nutrition. And thanks to ingredients like Greek yogurt, fresh dill, and lemon, this salad doubles as a skin-loving, gut-friendly companion. Let’s dive in.
🧂 INGREDIENTS:
- 4 cups sliced cucumbers (preferably Persian or English for minimal seeds)
- ½ cup thinly sliced red onion
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ cup Greek yogurt or sour cream (choose full-fat for richness)
- 1 tbsp fresh lemon juice
- 1–2 tsp grated lemon zest
- 2 tbsp chopped fresh dill
- 1 tsp sugar or honey (optional, balances sharpness)
- Optional: ¼ tsp sumac or chaat masala for a subtle South Asian tang
- Optional garnish: crushed walnuts or pumpkin seeds for texture
🍽️ INSTRUCTIONS:
🥒 1. Prep the Veggies
- Wash cucumbers thoroughly and slice thinly—either into discs or half-moons for visual contrast.
- Place them in a colander, sprinkle with ½ tsp salt, and let sit for 15–20 minutes. This draws out excess water to avoid a runny salad.
- Pat them dry with a clean towel.
- Slice red onion thinly and soak in cold water for 5–10 minutes to mellow its bite. Drain well.
🥄 2. Make the Creamy Base
- In a mixing bowl, combine Greek yogurt (or sour cream), lemon juice, lemon zest, fresh dill, sugar/honey, black pepper, and a pinch of salt.
- Whisk until smooth. Taste and adjust salt, sweetness, or acidity as needed.
- For South Asian flair, stir in sumac or chaat masala to enhance brightness and depth.
🥗 3. Assemble the Salad
- Gently fold cucumbers and onions into the dressing until evenly coated.
- Let the salad rest in the fridge for 15–30 minutes to allow flavors to meld.
- If serving later, keep cucumbers separate from dressing and mix just before eating.
🌿 4. Garnish & Serve
- Top with crushed walnuts, pumpkin seeds, or a sprinkle of extra dill.
- Serve chilled as a light lunch, a side with kebabs or grilled chicken, or tucked into pita with falafel or chickpea mash.
💡 TIPS FOR WELLNESS & FLAVOR:
- Hydration Boost: Cucumbers are 96% water—this salad helps keep your body cool and skin plump.
- Digestive Support: Dill and lemon aid digestion and calm bloating.
- Functional Nutrition Twist: Use probiotic-rich Greek yogurt to support gut health.
- Cultural Adaptation: Adding sumac or chaat masala nods to South Asian flavor notes.
- Texture Play: Nuts and seeds add crunch and Omega-3s.
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