Few things are more refreshing than this light crunchy Cucumber & Dill Salad. Serve it as a side to perk up Basic Poached Salmon, or to provide some cool crunch with a spicier dish.

15 min prep

4 servings


1 medium shallot or ½ red onion, sliced very thin

1/4 cup white wine vinegar
1 English cucumber, peeled
Salt, to taste
cup chopped fresh dill

  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 cut them into ¼-inch thick slices. Sprinkle the cucumber with salt and add to the onions. Mix in the chopped dill. Chill for 30 minutes, then serve.
Nutrition (per serving) 

Calories: 27; fat: 0g; saturated fat: 0g; polyunsaturated fat: 0g; monounsaturated fat: 0g; carbohydrates: 6g; sugar: 3g; fiber: 1g; protein: 1g; sodium: 284mg

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

This recipe was originally published on Cook for Your Life. It is used by permission.

Fred Hutch Cook For Your Life logo TM