LEMON DILL CUCUMBER SALAD
Steps:
- Make sure to wash cucumbers before making the salad.
- Slice cucumbers thinly. (Best and easiest way to slice cucumbers is to use a mandoline slicer.)
- Place sliced cucumbers into a large mixing bowl.
- In a small bowl, combine lemon juice, lemon zest, vinegar, oil, dill weed, and salt. Whisk it all together and add the mixture to the cucumbers.
- Mix cucumbers with the dressing until all evenly coated. Make sure to taste to see if you need to add more salt.
- Store cucumber salad in refrigerator, in an air-tight container, until ready to use.
Nutrition Facts : Calories 125 kcal, Carbohydrate 10 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY LEMONY-DILLY CUCUMBER SALAD
Zesty lemon zest, tasty dill, and a teensy bit of sugar all combine with cucumbers to make a super-duper tasty combo. The recipe says 4 servings, but I ate it all myself. Does not keep well, so only make as much as you will be eating right away.
Provided by MyFoodWontKillYou...Really
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 10.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 85 mg, Sugar 3.5 g
CUCUMBER DILL SALAD
This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts :
CUCUMBER SALAD WITH LEMON DILL DRESSING
Very refreshing salad. Great with salmon, or any summer meal. Modified from an old Washington Post recipe. Cook time is chilling time.
Provided by alvinakatz
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk lemon juice, oil and sugar until thick.
- Add dill, salt and pepper to taste. Mix inches.
- Add cucumbers and scallions, and coat well with dressing.
- Chill for 15 minutes and serve cool.
CHOPPED SALAD WITH LEMON AND DILL
Steps:
- In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.
Nutrition Facts : Calories 113 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 157 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
FRESH CREAMY DILL CUCUMBER SALAD
This cool fresh salad is perfect for summer! This is one of my own recipes from my blog: www.pickypalate.blogspot.com
Provided by Picky Palate
Categories Vegetable
Time 20m
Yield 6 cucumber salad, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place cucumbers into a large bowl. Combine yogurt, sour cream, dill, salt, pepper, garlic salt and lemon juice into a bowl until combined. Pour over cucumbers and stir to coat. Serve or refrigerate until serving.
Nutrition Facts : Calories 37.4, Fat 2.2, SaturatedFat 1.3, Cholesterol 4.2, Sodium 35.5, Carbohydrate 4.4, Fiber 0.6, Sugar 1.7, Protein 1.1
GRILLED LEMON-DILL SALMON WITH CUCUMBER SALAD
This is a light and refreshing dish for Summer. Plan ahead, cook time does not include marinading time which is 2 hours to 24 hours. The salad can be made up to 8 hours ahead and chilled, covered. From Sunset magazine, 2007. Made for ZWT6, Scandinavia.
Provided by Scoutie
Categories Scandinavian
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Zest lemons to yield 2 tablespoons zest.
- Sprinkle salmon fillets with 1 1/2 tablespoons zest (set remaining zest and whole lemons aside) and 1 1/2 tablespoons dill, dividing evenly among fillets and patting to adhere.
- Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
- Slice cucumber paper-thin on a mandoline or other handheld slicer.
- Cut onions in half.
- In a bowl, whisk together vinegar, sugar, and 1/2 teaspoons salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
- Prepare a gas or charcoal grill for indirect heat.
- If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area.
- If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
- Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 inches apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
- Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle.
- Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes.
- Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 inches is cooked, 3 to 8 minutes.
- Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
- Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil.
- Season each fillet with salt and a few drops of juice from a remaining lemon.
- Serve with cucumber salad.
Nutrition Facts : Calories 425, Fat 13.5, SaturatedFat 2.1, Cholesterol 165.4, Sodium 435.4, Carbohydrate 11.7, Fiber 3.2, Sugar 3.2, Protein 64.7
CUCUMBER-DILL SALAD
Make and share this Cucumber-Dill Salad recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel 2 of the cucumbers.
- Slice all 4 cucumbers thin and place in a large bowl.
- Lightly salt and let stand for 1 hour.
- In a small bowl mix together the minced garlic, yogurt, lemon juice, dill, and pepper.
- Mix well.
- Whisk in the olive oil until well incorporated.
- Drain Cucumbers and place in a salad bowl.
- Pour on the salad dressing and toss gently.
- Chill for 1 hour, lightly toss again and serve.
Nutrition Facts : Calories 164, Fat 11.8, SaturatedFat 2.4, Cholesterol 5.3, Sodium 25.7, Carbohydrate 13.9, Fiber 1.6, Sugar 7, Protein 3.5
DILL CUCUMBER SALAD
Make and share this Dill Cucumber Salad recipe from Food.com.
Provided by KLV2993
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine first 5 ingredients.
- Add the cucumbers and onions and toss.
- Cover and chill for at least 1 hour.
- Enjoy!
Nutrition Facts : Calories 104.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 12.7, Sodium 164.6, Carbohydrate 11.8, Fiber 0.9, Sugar 7.4, Protein 2
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