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Creamy Dill Cucumber Salad
This Creamy Dill Cucumber Salad is absolutely delicious and super easy to make, but if you're gonna love it, you have to follow one very important rule...
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Resting time
3
hours
hours
Total Time
3
hours
hours
5
minutes
minutes
Servings
2
Calories
173
kcal
Author
Sonia! The Healthy Foodie
Ingredients
4
seedless mini cucumbers
thinly sliced
1/4
cup
plain Greek yogurt
2
tbsp
fresh dill
finely chopped
1
tbsp
extra-virgin olive oil
1/2
tsp
unpasteurized honey
1/2
tsp
Dijon mustard
1/4
tsp
Himalayan salt
1/8
tsp
ground white pepper
Instructions
In a small bowl, combine all the ingredients, except for the cucumbers, and mix well with a fork.
Pour over the sliced cucumber and stir delicately until well combined.
IMPORTANT: cover and place in the fridge for at least 2 to 3 hours to allow flavors to meld.
This salad will keep for up to 2 days airtight in the refrigerator.
Nutrition
Calories:
173
kcal
|
Carbohydrates:
24
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
326
mg
|
Potassium:
917
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
661
IU
|
Vitamin C:
17
mg
|
Calcium:
124
mg
|
Iron:
2
mg