Name: Cucumber Dill Salad with Garlic Aioli & Capers
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 large English cucumber, halved lengthwise and thinly sliced; 1 tablespoon garlic aioli; 1 tablespoon finely chopped fresh dill (from about 3 sprigs), or 1 teaspoon dried dill; 2 teaspoons hemp seeds; 2 teaspoons capers (optional); ⅛ teaspoon mineral salt, or to taste; Fresh pepper to taste

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This light and barely creamy cucumber dill salad is crisp and refreshing. Made with English cucumber, fresh dill, capers, and just a touch of store-bought garlic aioli for convenience, it’s a cooling side dish that’s perfect for hot-weather meals. Best of all, it only takes 5 minutes to make.

A bowl of sliced cucumber dill salad with a wooden spoon resting across the top and a bunch of fresh dill on the side.

A friend once asked if I had any go-to summer ingredients. Since I tend to eat seasonally, cucumber and dill are always at the top of my list. Their crisp texture and cooling nature make them a summer staple that I look forward to every year.

Nutrition Note

Cucumbers are naturally rich in water and electrolytes, making them one of the most refreshing fruits to enjoy as a hydrating snack on hot summer days. Paired with briny capers, they create a simple, yet flavorful salad that feels especially satisfying after a long walk or Pilates class.

This cucumber dill salad recipe comes together in just 5 minutes and pairs well with grilled meats, burgers, and seafood. It’s made for 1-2 people, so double or triple the recipe for a family-sized batch.

Table of Contents:

If you love cucumber-based recipes, be sure to try my Pineapple Cucumber Salad for a sweet and minty twist. This Cucumber Mojito Mocktail is another popular summer recipe.

Fresh dill, an English cucumber and small bowls of salt, capers, hemp seeds, and garlic aioli on a light grey surface.

Ingredients

ENGLISH CUCUMBER – These work best in cucumber salads because their skin doesn’t need to be peeled, and the seeds are minimal.
GARLIC AIOLI – Look for an avocado oil-based version and skip those made with soybean or canola oil. Primal Kitchen is my go-to brand.
FRESH DILL – Adds an earthy, herby flavor that perfectly complements the cucumber.
HEMP SEEDS – For texture, a little plant-based protein, and beneficial omega-3 fats.
CAPERS – The brine gives this cucumber dill salad just a touch of tang. Leave them out or see substitutions below if you’re not a fan.
MINERAL SALT – I like Real Salt for the fine texture.

Substitutions

For the garlic aioli: Mix 1 clove of freshly minced garlic or 1/8 teaspoon granulated garlic with 1 tablespoon of avocado oil mayo for a similar flavor and texture. If garlic doesn’t agree with you, simply use plain avocado oil mayonnaise.

For the capers: Not a fan of capers? Replace them with the juice from a small wedge of fresh lemon. You may also want to add an extra pinch of salt to maintain the flavor balance.

A shallow, white bowl of cucumber salad with dill and garlic aioli sauce, with bowls of capers and hemp seeds in the background.

How to Make Cucumber Dill Salad

Add all the ingredients to a glass mixing bowl and stir until evenly coated. Cover and refrigerate until ready to serve. For the best flavor and texture, serve chilled.

Recipe Tips

If using a standard slicing cucumber instead of an English cucumber, peel the skin and remove the seeds to prevent the salad from becoming watery.
For extra crunch, use cucumbers that have been chilled in the refrigerator.
Cucumber dill salad can be prepared ahead of time and stored in the refrigerator until ready to serve.
For entertaining a large crowd, simply double or triple the recipe.

More Chilled Summer Salads

Fresh, make-ahead salads are the secret to easy summer meals. Try these next:

🥒 If you loved this cucumber dill salad, I’d really appreciate a 5-star rating below. It helps other readers find my recipes.

Cucumber Dill Salad with Garlic Aioli & Capers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Chelsea Allard
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 2 cups 1x
Category: Salad, Side Dish
Method: Slicing
Cuisine: American
Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegetarian

Print Recipe

Description

This easy cucumber dill salad combines crunchy English cucumber, fresh dill, capers, and a creamy garlic aioli dressing for a refreshing summer side dish. Ready in just 5 minutes, it’s perfect for barbecues, picnics, and warm-weather snacking.

Ingredients

Scale

1 large English cucumber, halved lengthwise and thinly sliced

1 tablespoon garlic aioli

1 tablespoon finely chopped fresh dill (from about 3 sprigs), or 1 teaspoon dried dill

2 teaspoons hemp seeds

2 teaspoons capers (optional)

1/8 teaspoon mineral salt, or to taste

Fresh pepper to taste

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Instructions

Combine the cucumber, garlic aioli, and dill in a medium glass bowl. Gently stir until the cucumber is evenly coated.

Add the hemp seeds, capers (if using), and salt. Stir until evenly combined.

Season with fresh-cracked pepper to taste, if desired. Serve immediately or refrigerate until ready to serve.

Store leftovers in an airtight glass container in the fridge for up to 3 days. Cucumbers naturally release water as they sit. If making ahead of enjoying leftovers, give the salad a quick stir before serving.

Notes

Garlic Aioli Substitute: Stir 1 clove minced garlic or 1/8 teaspoon granulated garlic into 1 tablespoon avocado oil mayonnaise. For a garlic-free version, use plain avocado oil mayonnaise.

Caper Substitute: Squeeze the juice from 1/8 of a lemon wedge and add an extra pinch of salt if you omit the capers.