Easy Garlic Cucumber Salad Recipe (video)
The easiest and most delicious cucumber salad with loads of garlic, fresh dill, lemon juice, and olive oil! Simple, easy, and great as a side!
Ingredients
- 1 1/2 lbs Persian cocktail cucumbers
- 1/4 cup chopped fresh dill, small bundle
- 4 to 6 large garlic cloves
- 1 1/2 tbsp lemon juice, freshly squeezed
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 1/2 tsp sea salt
- ground black pepper, to taste
- 1 tsp white granulated sugar
Additional Optional Ingredients:
- Tomatoes, avocado, red bell pepper, red onion, add to taste
Instructions
- Wash and pat dry the cucumbers. Cut off the ends of each cucumber, then chop them into ½-inch chunks. Drop the cucumbers into a large mixing bowl.
- If desired, add additional ingredients such as tomatoes, avocado, red onion, or bell pepper.
- Next, finely chop the fresh dill and add to the bowl.
- Use a microplaner to zest the garlic into the cucumbers, or use a garlic press to press the cloves. Feel free to add more or less garlic, to taste.
- Squeeze the lemon juice over the cucumbers, then add the white wine vinegar and olive oil. Season the salad with sea salt, ground black pepper, and sugar.
- Use a spoon to toss everything together.
- Allow the salad to stand at room temperature for 15 to 20 minutes, then serve and enjoy.
- Need to make the salad ahead of time? Combine the cucumbers and fresh dill in a bowl. Mix the remaining ingredients, including garlic, in a small bowl, creating a dressing. Mix everything together when ready to serve.
- Store any salad leftovers in the refrigerator.
Nutrition
Serving: 1cup | Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 585mg | Potassium: 194mg | Fiber: 1g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg