This is a delicious, easy, make-ahead salad to serve as a side at a barbecue or use as a base for your favourite protein!


  • 1 or 2 large English cucumbers
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Greek yogurt(or mayonnaise)
  • 1 clove garlic, finely minced or crushed
  • 1 tablespoon minced fresh dill, plus additional for garnish
  • 2 tablespoons red onion, sliced
  • Salt and freshly ground black pepper, to taste


  1. Peel and thinly slice the cucumber and arrange with the sliced red onion in a large, shallow dish or salad bowl.
  2. In a jar, combine olive oil, apple cider vinegar, Greek yogurt (or mayo), garlic, dill, salt, and pepper. Close the lid and shake vigorously. Pour over the cucumbers in the dish.
  3. Cover and marinate for 2 to 3 hours on the counter or more in the refrigerator. Bring the chilled cucumber salad to room temperature before serving and garnish with additional chopped dill.


Makes 4 servings. Count each serving as 1.5 fat (group 7).

Recipe courtesy of