First, thank you for stopping by! ❤️ If you’re here, I know you love fresh, flavorful dishes that feel indulgent but still fit into a healthy lifestyle. This salad is exactly that — crisp cucumbers, tangy red onion, and a creamy dill dressing that’s so good you’ll want to put it on everything.
Whether you’re following WW (Weight Watchers), counting calories, or simply trying to eat more fresh veggies, this salad is a keeper. It’s quick to make, easy to love, and works just as well for weeknight dinners as it does for picnics and potlucks.
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What Is Cucumber Dill Salad?
Cucumber dill salad is a refreshing side dish made with thinly sliced cucumbers, fresh dill, and a creamy dressing. In this WW-friendly version, we swap heavy sour cream for fat-free Greek yogurt and a touch of light mayo, keeping it rich and satisfying without unnecessary calories.
Why You’ll Love This Recipe
- Light yet satisfying — creamy but not heavy
- Quick to prepare — just 10 minutes start to finish
- WW-friendly — lower in calories and points
- Perfect for meal prep — tastes even better after a few hours in the fridge
What Does It Taste Like?
Every bite is cool, crisp, and herbaceous, with a hint of tang from the apple cider vinegar and yogurt. The dill brings a bright, fresh note, while the creamy dressing ties everything together.
It’s the kind of salad you can eat straight from the bowl and feel zero guilt about.
Ingredients (Serves 4)
- 3 medium cucumbers, thinly sliced
- ½ red onion, finely sliced
- ½ cup fat-free Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh dill, chopped
- Salt and black pepper, to taste
Tools You’ll Need
- Sharp knife or mandoline slicer
- Mixing bowl
- Whisk
- Measuring spoons and cups
Ingredient Additions & Substitutions
- Swap apple cider vinegar for white wine vinegar or lemon juice for a citrusy twist
- Add sliced radishes for extra crunch and color
- Use fresh chives along with dill for a mild onion flavor
- For dairy-free, use vegan yogurt and mayo
Step-by-Step Instructions
- Prepare the Cucumbers — Slice cucumbers thinly using a sharp knife or mandoline. Place in a large mixing bowl.
- Add the Onion — Thinly slice the red onion and add it to the cucumbers.
- Make the Dressing — In a separate bowl, whisk together Greek yogurt, light mayo, apple cider vinegar, fresh dill, salt, and pepper until smooth.
- Combine — Pour the dressing over the cucumbers and onions. Toss gently until everything is evenly coated.
- Chill & Serve — Refrigerate for at least 30 minutes before serving to let flavors meld.
What to Serve with Cucumber Dill Salad
This salad pairs beautifully with:
- Grilled chicken or fish
- Burgers or veggie patties
- Barbecue meals
- Sandwiches and wraps
Tips for the Best Cucumber Salad
- Use fresh dill — dried dill can’t match the brightness of fresh.
- Chill before serving — at least 30 minutes for maximum flavor.
- Pat cucumbers dry — reduces extra water in the dressing.
Storage Instructions
- Store in an airtight container in the fridge for up to 2 days.
- Stir before serving, as the dressing may thin slightly from cucumber juices.
FAQ
Q: Can I make this ahead of time?
A: Yes — it actually tastes better after chilling for a few hours.
Q: Is this salad low carb?
A: Yes — it’s naturally low in carbs and high in fresh veggies.
Q: Can I use English cucumbers?
A: Absolutely! They have fewer seeds and thinner skin, so no peeling required.
Conclusion
This Light & Creamy Cucumber Dill Salad is proof that healthy eating doesn’t mean sacrificing flavor. It’s crisp, creamy, tangy, and fresh — the perfect side dish for everything from backyard BBQs to weekday lunches.
If you loved this recipe, you might also enjoy:
- WW-Friendly Chicken Salad with Grapes
- Fresh Tomato Basil Salad
- Greek Yogurt Coleslaw
💌 Tried this salad? Leave a review, share it on Pinterest, and tag me so I can see your creations!
Nutritional Information (Per Serving)
Approximate, based on 4 servings:
- Calories: 55
- Fat: 1.5g
- Carbs: 6g
- Protein: 4g
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