Cucumber & Dill Salad- anti-cancer recipes- cook for your life

Cucumber & Dill Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Few things are more refreshing than this light, crunchy dish. Letting the onions sit in vinegar before assembling adds a tart, almost-pickled flavor that brightens the whole salad. Serve it as a side to...


  • ¼ cup white wine vinegar
  • 1 medium shallot or ½ red onion, thinly sliced
  • 1 English cucumber, peeled
  • Salt, to taste
  • ⅓ cup fresh dill, chopped

Nutrition Facts


27 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


6 g


3 g


1 g


1 g


284 mg


  1. In a medium bowl, mix together the vinegar and onions. Let sit for 1 hour.
  2. Cut the cucumber into quarters lengthwise and remove the seeds. Then slice the cucumbers about ¼-inch thick. Sprinkle the cucumber with salt and add to the onions. Mix in the chopped dill. Chill for 30 minutes, then serve.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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