Cucumber and Dill Salad

Cucumber and dill salad is a refreshing, crunchy, and tangy side dish that can be enjoyed all year round but is extra delicious when those garden cucumbers are in abundance! This salad combines thinly sliced cucumbers with fresh, aromatic dill and sweet onions tossed in a simple sour cream and seasoning dressing. It is Paleo and Whole30 friendly too. If you love cucumbers try this Cucumber Radish Salad too!

Why You’ll Love This Recipe

This cucumber and dill salad isn’t just a simple side dish: it’s a delightful celebration of summer flavors that also happens to be naturally gluten free. Plus, this is one of those recipes where no cooking is required! It’s This salad is cool, crisp and crunchy and makes the perfect accompaniment to your summer grill out spread. Plus it’s super easy to whip up, coming together in no time.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Pickling cucumbers: are smaller, seedless, and crunchier. You can use English or Persian cucumbers as well.

Vidalia onion: are a sweet onion with a mild flavor and higher sugar content.

Fresh dill: is herby, light and refreshing flavor with a slightly sweet with element of parsley, celery and anise.

Sour cream alternative: is a dairy free alternative that is usually made from nuts, lemon juice or vinegar and water.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Slice the cucumbers: thinly on a mandolin. I like to leave the skins on for added crunch, especially if they are from the garden or farmers market!

Prepare the onion: by peeling and slicing thinly on a mandolin.

Chop: the dill.

Combine: all of the ingredients in a bowl and toss to combine.

Enjoy!

Recipe Tips and Tricks

If making this cucumber and dill salad ahead of time: salt the cucumbers and allow to drain in a colander for 30 minutes so the salad is not too watery. (this step is not necessary if serving immediately)

Slice the cucumbers: and onion very thinly.

Recipe Variations

Lemon juice: adds a little extra tang to the salad especially if you are using regular sour cream. I find sour cream alternatives tangy enough.

Sour cream: or Greek yogurt can be used if you are not concerned about keeping this recipe Paleo or Whole30 compatible.

Dried dill: can be used in place of fresh. Use 1 tbsp dried dill.

Storage Tips

You can store this cucumber and dill salad in the fridge for up to 3 days when placed in an airtight glass container.

FAQ’s About Cucumber and Dill Salad

Can I use dried dill?

Fresh dill is highly recommended for the best flavor and aroma. If you must use dried, use only one-third of the amount (e.g., 1 tablespoon dried to 3 tablespoons fresh).

Should I peel them?

It’s a matter of preference. Keeping the peel adds extra crunch and nutrients, but peeling can make the salad less bitter if using thick-skinned varieties. I prefer to leave the skins on.

What are good onion substitutes?

Red onion is classic for its color and mild bite, but sweet onions, shallots, or even green onions (chives) work well for a milder flavor.