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Gwen Jikoni

Cucumber Dill Salad

This cucumber dill salad is very creamy thanks to the dressing of choice which is full of healthy ingredients such as Greek yogurt and extra virgin olive oil. It's simple but deliciously satisfying!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer, Salad
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

  • 2-3 large cucumbers, diced (About 500g)
  • ½ red onion, thinly sliced or diced
  • ½ cup fresh dill, chopped (About 50g)
Dressing
  • ¾ cup Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar or lime juice
  • 1 tbsp dried oregano
  • Sea salt to taste

Method
 

  1. Start by preparing all the salad ingredients: clean then dice the cucumbers, slice/ dice the red onion and chop the fresh dill.
  2. In a large bowl, combine all the salad ingredients
  3. To make the dressing: Take a small bowl and add in the greek yoghurt, extra virgin olive oil, apple cider vinegar, oregano and sea salt. Whisk everything together till well combined.
  4. Pour the dressing over the salad ingredients and toss gently to combine.
  5. Refrigerate for about 30 minutes then serve cold.

Notes

This salad is best served cold. If you can, refrigerate for at least 30 minutes before serving.
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