Cucumber and Dill Salad
Ingredients
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh dill
5 tablespoons extra-virgin olive oil
2 English hothouse cucumbers, cut in half lengthwise and sliced thinly crosswise
Sea salt
1/4 cup fresh lemon juice
1 1/2 tablespoons finely chopped fresh dill
4 tablespoons extra-virgin olive oil
2 Continental cucumbers, cut in half lengthwise, sliced thinly crosswise
Sea salt
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
This salad is best eaten as soon as it is made.
Make-Ahead:
This salad is best eaten as soon as it is made.
In a medium bowl, whisk the lemon juice and dill to blend while slowly adding the olive oil. Add the cucumber to the dressing and toss to coat. Season the salad to taste with salt.
Divide the salad among 4 serving bowls and serve immediately.
In a medium bowl, whisk the lemon juice and dill to blend while slowly adding the olive oil. Add the cucumber to the dressing and toss to coat. Season the salad to taste with salt.
Divide the salad among 4 serving bowls and serve immediately.
