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Creamy Dill Cucumber Salad

5 from 1 vote

Posted by Dan from Platter Talk

Updated May 04, 2021

Summer.  Think freshly mowed grass, the nose of a crisp sauvignon blanc, the crack of a baseball bat, burgers and dogs gently sweating over a hot grill.   As I was preparing for this post, doing a little slicing, a little dicing, and a little chopping, it dawned on me that there is yet another item to add to that list of all things summer:  Fresh cucumber salad.

Fresh garden cukes were a rite of summer that I grew up with, sort of.

My mom made this salad very often but I opted to stay as far away as possible from cucumbers, unless of course they were in the from of my aunt’s sweet pickles.

I never quite understood the association between the smaller pickles and the vegetable my mom put into her cucumber salad.

Nor would I have ever imagined in my wildest dreams that someday I would love cucumber salad.  With just a little thought, it all makes sense to me now.  Cucumbers are an indelible part of summer.  There’s never been a question in my mind where I stand on summer and anything associated with it; this salad has the season written all over it.  Try this simple salad today, get your summer on.

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Creamy Dill Cucumber Salad

5 from 1 vote

A Platter Talk Exclusive

Prep: 10 minutes mins

Total: 10 minutes mins

Yield: 6 servings

By: Dan from Platter Talk

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Ingredients 

1x2x3x

• ▢ 2 large cucumbers, thinly sliced
• ▢ 1 sprig fresh dill, washed and finely chopped
• ▢ 2 green onions, washed and thinly sliced
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon sugar
• ▢ 1-2 tablespoons light mayonnaise
• ▢ 1 teaspoon salt
• ▢ fresh ground pepper to taste
• ▢ 1 handful cherry tomatoes, halved and seeded (optional)

Instructions 

• Place cucumber slices in large colander and toss with salt.  Place colander over kitchen sink and allow to drain for 30 to 60 minutes
• In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
• Place drained cucumber slices in large mixing bowl.  Add mayonnaise and vinegar mixture, along with remaining ingredients.
• Gently fold with large wooden spoon.
• Refrigerate for one hour before serving, covered and sealed.

Nutrition

Calories: 29kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 409mg, Potassium: 163mg, Fiber: 1g, Sugar: 4g, Vitamin A: 148IU, Vitamin C: 6mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side

Cuisine: American

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