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Cucumber Salad with Lemon and Dill

This cucumber salad features thinly sliced fresh cucumbers mixed with a creamy lemon and dill dressing. The dish has a crisp, cool texture with a tangy and aromatic flavor profile, resulting in a refreshing and visually appealing side salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably seedless or English cucumbers
  • 2 tbsp lemon juice freshly squeezed
  • 3 tbsp mayonnaise
  • 1 tbsp dill fresh, chopped
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons

Method
 

  1. Slice the cucumbers thinly, about as thick as a few paper sheets, using a sharp chef's knife or mandoline for even, delicate rounds. Place the slices in a large mixing bowl.
  2. In a small bowl, whisk together the lemon juice and mayonnaise until smooth and creamy, creating a tangy dressing with a velvety texture.
  3. Add the chopped fresh dill to the dressing, then season with a pinch of salt and freshly ground black pepper to taste. Whisk again to combine all the flavors evenly.
  4. Pour the dressing over the sliced cucumbers and gently fold everything together with a spatula or spoon, ensuring each piece is coated without breaking the slices.
  5. Let the salad sit for about 5 minutes to allow the flavors to meld and the cucumbers to absorb the dressing, resulting in a slightly softened, crisp-tender texture.
  6. Give the salad a final gentle toss, taste and adjust the seasoning with more salt or pepper if needed. Serve immediately or chill for extra refreshment.

Notes

You can add thinly sliced red onion or capers for extra flavor. Best enjoyed fresh on a hot day.