Description
A bright and crisp cucumber salad with a refreshing lemon and herb dressing, perfect for any occasion.
Ingredients
Scale
- 2 large cucumbers, thinly sliced (about 600 g total)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill (or parsley)
- Optional: 1 small shallot, thinly sliced
- Optional: 1 teaspoon honey or maple syrup
- Optional: 1 tablespoon rice vinegar or apple cider vinegar
Instructions
- Slice cucumbers thinly and place them in a large bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Add the chopped fresh herbs and mix gently until the herbs are distributed.
- Chill in the fridge for 20 minutes before serving to let flavors meld.
- Taste and adjust seasoning just before serving.
Notes
Best eaten within 3 days; store in an airtight container. For added crunch, consider tossing in toasted sesame seeds or chopped toasted almonds just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 2g
- Sodium: 305mg
- Fat: 6.9g
- Saturated Fat: 1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg