Cucumber Dill Salad

Deliciously creamy, I like this crisp cucumber dill salad as a side during BBQ season, or anytime I need a palate cleanser. You can use English or Persian (mini) cucumbers – whatever is available or on sale.

You might be tempted to skip the salting and draining step. If you are making a teensy portion of this, maybe 1/6th of a recipe, just for yourself to be consumed immediately, you can. But if it’s going to sit for any length of time, the cucumbers will release all kinds of liquid and it’s going to get nasty. So if you’re serving it to guests, DEFINITELY salt and press your cukes. Also, the dressing sticks better. So just do it.

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Cucumber Dill Salad

Ingredients

• 2 cups diced cucumber
• salt
• ½ cup mayo
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• ground black pepper, to taste

Instructions

1. In a colander, toss the diced cucumber with salt, and then let rest for at least an hour.

2. Rinse the cucumber very well under cold water to remove any excess salt, then transfer to mixing bowl, squeezing it between your hands to remove excess moisture.

3. Combine all ingredients except the black pepper in a smaller bowl; add to the cucumbers in the mixing bowl, and stir well, making sure the cukes are well covered. Taste, and add pepper and/or other seasonings to taste.

4. Transfer to a fancy bowl and serve. Or skip this step and serve out of the mixing bowl; who cares?