Creamy Cucumber Salad
A refreshing and light salad perfect for summer picnics and barbecues, combining the crunch of cucumbers with a creamy dill mayonnaise dressing.
Ingredients
Main Ingredients
- 2 large Cucumbers Peeled and sliced
- 1 small Onion Finely chopped
- 2 tablespoons Fresh dill weed Chopped
- 1 clove Garlic Minced
- 1 cup Mayonnaise Can be substituted with Greek yogurt or vegan mayonnaise
- Salt and pepper To taste
Instructions
Preparation
- Prep your workspace by gathering all ingredients and tools: a large bowl, cutting board, sharp knife, and measuring spoons.
- Peel and slice the cucumbers into even rounds to ensure consistency.
- Finely chop the onion.
Mixing
- In a large bowl, combine the sliced cucumbers and chopped onion. Toss gently.
- In a separate bowl, mix the dill, minced garlic, and mayonnaise until well combined.
- Pour the dressing over the cucumber and onion mixture. Gently fold together until well coated.
- Season with salt and pepper to taste and mix again.
- Cover the bowl and chill in the refrigerator for at least 30 minutes.
Serving
- After chilling, stir the salad and serve. It’s best enjoyed chilled.
- Clean up your workspace after serving.
Notes
Best served fresh, but can be stored in an airtight container in the refrigerator for about 3 days. Avoid reheating to maintain texture.