Creamy Cucumber Dill Salad (Market Monday)

Cucumbers are probably my kids favorite vegetable, so I knew I couldn’t go wrong picking up a handful of cukes at the farmers’ market this week. When buying cucumbers, you want to avoid soft spots or blemishes. Be sure to choose a cucumber that best fits your plans–whether that’s pickling, slicing up for salads, or just eating raw. Cucumbers will usually keep for about a week in a plastic bag in the refrigerator.

These little cucumbers would have been perfect for making pickles, but I needed a quick and easy side dish for dinner, so I opted to whip up one of my favorite cucumber salads instead (although I’ll definitely be revisiting the pickle idea!).

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This simple salad takes about 5 minutes to put together and the creamy dill dressing is the perfect accompaniment to fresh cucumbers. I like to use seedless cucumbers, but really, any type of cucumber will work. I try to refrigerate this salad for at least an hour before serving, but not more than 3 or 4 hours–it’s definitely best the day it’s made.

If you don’t have any buttermilk handy, just mix a tablespoon or so of vinegar into regular milk and let it sit for a few minutes. If you prefer a thicker dressing, us a little less buttermilk and/or a bit more mayonnaise.

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Creamy Cucumber Dill Salad
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
75 calories
5 g
5 g
6 g
1 g
1 g
105 g
93 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
105g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 93mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
2%
Sugars 3g
Protein 1g
Vitamin A
2%
Vitamin C
5%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups sliced cucumbers
  2. 3 tablespoons chopped red onion
  3. 2-3 tablespoons chopped fresh dill
  4. 1/2 cup buttermilk
  5. 3 tablespoons mayonnaise
  6. 1 tablespoon white vinegar
  7. 1 teaspoon sugar
  8. Salt and pepper, to taste
Instructions
  1. In a medium bowl, toss together the sliced cucumbers, red onion and dill.
  2. In a small bowl, whisk together the remaining ingredients. Pour dressing over cucumbers and stir to combine.
  3. Cover and refrigerate at least one hour, or up to 4 hours.
beta
calories
75
fat
6g
protein
1g
carbs
5g
more
Let's Dish Recipes http://www.letsdishrecipes.com/


Who Dished It Up First:
Adapted from Taste of the South.

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Comments

  1. I love this salad! The buttermilk and dill makes it taste really good.

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