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Cucumber dill salad

Celebrate the last days of summer and the last cucumbers on the vine with a bite of vinegar, dill, and a creamy Greek yogurt dressing.

By Whipped, The Blog / September 18, 2012

Cut cucumbers unto thin disks and add vinegar, dill, sugar, salt, and yogurt for a crunchy side dish or snack.

Whipped, The Blog


During the change of seasons, it isn’t just my wardrobe that straddles the two. One day I’m thrilled to wear boots for the first time in months, the next day I’m thankful that my flip flops are taking one last tour of the back yard.

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Caroline Lubbers is a mother, wife, business owner and food blogger. Through her consulting company, Goldfish Marketing Communications, she has the pleasure of working with a number of chefs and specialty food companies. In 2007, Caroline launched her blog Whipped to learn more about blogging, to explore new recipes and as an excuse to buy a fancy camera.

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I’ve already baked my first pumpkin treat, filling the house with the aroma of autumn spices. Yet, we are still hunting through the thick foliage along our fence and discovering large, crisp cucumbers. This summer, I put my new mandolin to use a number of times turning our freshly harvested cucumbers into this thinly sliced salad. 

This typical, simple cucumber salad is a favorite. The bite of the vinegar and the aromatic dill are held together in creamy, Greek yogurt. During my August dieting days, I heaped piles of these green discs on my plate – it is low calorie and high flavor. Ever since I read that the skin holds all the vitamins, I stopped peeling cucumbers to boost the nutritional value.

If you don’t mind a little less crunch, this cucumber dill salad will last a number of days in the refrigerator. If you can find fresh dill, use it. Otherwise, good dried dill will do.

Dill Cucumber Salad with Greek Yogurt

2 large cucumbers
1/2 cup Greek yogurt
2 tablespoons white vinegar
2 tablespoons chopped fresh dill (or dried)
1 teaspoon white sugar
Sea Salt

Wash cucumbers and slice them into thin disks. In a bowl, combine yogurt, vinegar, dill, sugar and salt. Taste and adjust to your liking. Pour over cucumbers and mix to coat the cucumbers. For best flavor, let the salad sit for 30 minutes before eating

Related post on Whipped, The Blog: Couscous salad with almonds, cranberries, and chicken

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