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
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
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.
