Cucumber Salad with Dill

63 Reviews
96% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min
110 calories/serving

Ingredients

1 cucumbers, medium size 260 g
1 tbsp fresh dill, chopped 2 g
2 tbsp Classic Vinaigrette 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

Prepare the cucumbers. Slice and put in a bowl with the chopped dill. Dress with the Classic Vinaigrette, then season with salt and pepper.

Mix well then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

110

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

4 g

1 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

3 g

Protein

1 g

Vitamin A

2 %

Vitamin C

6 %

Calcium

2 %

Iron

3 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

63 Reviews (59 with rating only) 96% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | Side dishes | No Cook

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Found that there was too much water in the salad bowl with the cucumbers. This was probably brought on by the fact I salted them in the bowl which leeched out all the water in them. Next time, I'll salt/pepper them in a colander then put them in the bowl. That Classic Vinagrette sure is tangy - might cut that tanginess with a small amount of sugar.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

I am not a big fan of dill, but it is a refreshing and quick dish, especially if you have a mandolin.

Useful 0
october 12, 2012 | I would make this recipe again

Due to a mustard allergy, I skipped the Classic Vinaigrette and instead bought my own Balsamic Vinaigrette that is gluten-free and vegan.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.