Cucumber and Dill Salad
Recipe By
Anonymous UserPrep Time
10 mins
Cook Time
0 mins
This cucumber and dill salad is my take on a potato salad alternative. Made with crunchy cucumbers, hard boiled eggs and tossed in a creamy dressing made from avocado mayo and greek yogurt, this healthy salad is refreshing with just the right amount of tang.
My favorite way to eat this is literally as a snack or wrapped in a pita. It adds so much crunch and texture. It’s so satisfying and you can eat a lot of it because it’s so light. Try it with a honey mustard chicken wraps or in a tuna wrap and omit the chipotle ranch.
[ez-toc]
Why you’ll love this recipe
- 116 calories per serving.
- Great with wraps, bowls or sandwiches.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this cucumber and dill salad. See the recipe card below for the full ingredient list and instructions.
- English Cucumbers: English are the best for this because they have less seeds.
- Red Onion
- Plain Greek Yogurt: I used 0% but you can use full-fat if you want a richer dressing.
- Avocado Mayonnaise: any type of mayo but avocado is sweeter!
- Dijon Mustard
- Apple Cider Vinegar: or lemon juice. This is what gives it the tang.
- Fresh Dill
- Hard Boiled Eggs
Variations
- Add chopped dill pickles or relish.
- Add a 1/2 tsp of celery seed and a sprinkle of paprika on top.
Dietary Modifications
- This recipe is gluten-free, as is.
- For dairy-free, use a dairy-free mayo and yogurt for the dressing.
How to make this cucumber and dill salad (a step-by-step visual guide):
Step 1: prep cucumbers
Toss sliced cucumbers with a pinch of salt and let sit 10–15 minutes (image 1). Pat dry with paper towels to remove excess water (image 2). This keeps it creamy, not soupy.
Step 2: make dressing
In a bowl, whisk together Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper (image 3). Add cucumbers and red onion to the dressing. Fold gently until everything is coated (image 4).
Step 3: fold in egg
Gentle fold in the chopped hard boiled egg (image 5). Taste and adjust salt and pepper as needed (image 6). This salad is great served right away for a nice and crunchy side or topping. You can also let it set in the refrigerator for a little for the flavors to meld but the cucumber will get softer so it’s personal preference here, both ways are delicious.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve your dill salad on top of a salad, add to a rice bowl or add to wraps and sandwiches. When I want something crunchy, I just eat this as is!
Check out our other easy recipes!
Cucumber and Dill Salad
Ingredients
- ▢ 2 large English cucumbers, thinly sliced (or halved + sliced)
- ▢ 1/4 cup finely diced red onions
- ▢ 1/4 cup plain 0% Greek yogurt
- ▢ 2 Tbsp. avocado mayonnaise
- ▢ 1 tsp. Dijon mustard
- ▢ 1 Tbsp. apple cider vinegar or lemon juice
- ▢ 2 Tbsp. fresh dill, roughly chopped
- ▢ 2 hard boiled eggs, chopped
- ▢ salt and black pepper, to taste
Optional Add-Ins
- ▢ 1-2 Tbsp. chopped dill pickles or relish
- ▢ 1/2 tsp. celery seed
- ▢ paprika sprinkled on top
Instructions
- Toss sliced cucumbers with a pinch of salt and let sit 10–15 minutes. Pat dry with paper towels to remove excess water. This keeps it creamy, not soupy.
- In a bowl, whisk together Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper.
- Add cucumbers and red onion to the dressing. Fold gently until everything is coated.
- Gentle fold in the chopped hard boiled egg.
- Taste and adjust salt and pepper as needed. This salad is great served right away for a nice and crunchy side or topping. You can also let it set in the refrigerator for a little for the flavors to meld but the cucumber will get softer so it’s personal preference here, both ways are delicious.
Notes
- This is great as a snack, as a side dish, in a rice bowl or by itself. It can also be served mixed into your favorite green salad, adding crunch and a creamy touch.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Ingredients
- 2 large English cucumbers, thinly sliced (or halved + sliced)
- 1/4 cup finely diced red onions
- 1/4 cup plain 0% Greek yogurt
- 2 Tbsp. avocado mayonnaise
- 1 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar or lemon juice
- 2 Tbsp. fresh dill, roughly chopped
- 2 hard boiled eggs, chopped
- salt and black pepper, to taste
- 1-2 Tbsp. chopped dill pickles or relish
- 1/2 tsp. celery seed
- paprika sprinkled on top
Instructions
Toss sliced cucumbers with a pinch of salt and let sit 10–15 minutes. Pat dry with paper towels to remove excess water. This keeps it creamy, not soupy.
In a bowl, whisk together Greek yogurt, mayo, Dijon, vinegar, dill, salt, and pepper.
Add cucumbers and red onion to the dressing. Fold gently until everything is coated.
Gentle fold in the chopped hard boiled egg.
Taste and adjust salt and pepper as needed. This salad is great served right away for a nice and crunchy side or topping. You can also let it set in the refrigerator for a little for the flavors to meld but the cucumber will get softer so it’s personal preference here, both ways are delicious.
User Reviews
Leave a Review
Nutrition Summary
You Might Also Like
Snap Pea Salad with Chili Crunch Sesame Dressing
15 mins
Perfectly Cooked Air Fryer Flank Steak
5 mins
Chocolate Peanut Butter Protein Smoothie (without banana)
5 mins
Sheet Pan Harissa Chicken with Tahini Yogurt Sauce
15 mins