Fresh Cucumber Dill Salad

Mindy Rafalowitz Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 6
  • No Allergens

The contrast of colors in this salad is not only eye appealing but will please your palate as well. For even more color, don’t peel the cucumbers (just be sure to scrub them well with dishwashing liquid and then rinse well)

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Salad

  1. In a medium bowl, combine the cucumbers, onion, and dill.

  2. Stir in the oil, lemon juice, salt, and sugar.

  3. Refrigerate until the flavors are blended, at least one hour.

Tip:

If you’ll be preparing salads that require a lot of slicing and dicing, it’s worthwhile to invest in a good food processor. Enjoy the taste and nutritional benefits of salads without all the effort.

About

Purchase Take It Easy! online or at a bookstore near you – an innovative cookbook with close to 150 gluten-free, deliciously easy recipes and tips for all year around!

Kids It's Easy! – my new children's cookbook filled with fun-tastic, fast ideas for young and old!

To hear what's cooking or to sign up for the Take It Easy newsletter, contact Mindy at: mitbashelpo@gmail.com.

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  • Judy Friedman

    Fresh Cucumber Dill Salad

    Judy Friedman

    How long does this cucumber salad last in the refrigerator?
    Posted by loverecipes |March 26, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    3-4 days, but the longer it sits the less crunchy the vegetables get.
    Posted by raquel_kosher|March 26, 2019
    0

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