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Cucumber and Dill Summer Salad

Cucumber and Dill Summer Salad


This salad proves that healthy eating can be tasty as well.

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 5 mins
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For the Cucumber and Dill Summer Salad

½ English cucumber, unpeeled
1 C (250 ml) loosely packed watercress
1 C (250 ml) loosely packed wild rocket
1 C (250 ml) loosely packed baby spinach
2 Tbsp (30 ml) whole almonds (skin on), roughly chopped

For the Dressing

¼ C (60 ml) olive oil
1 Tbsp (15 ml) wine vinegar
1 Tbsp (15 ml) lemon juice
2 tsp (10 ml) xylitol
1 Tbsp (15 ml) fresh dill, finely chopped
or ½ tsp (2 ml) dried dill

To Make the Cucumber and Dill Salad

Slice the cucumber in half, lengthwise, then cut into thinnish fingers. Tip into a colander, salt lightly and leave for an hour to drain. Pat dry with kitchen paper and tip into a bowl.


Place all of the ingredients for the dressing into a small pot and heat gently for a couple of minutes. Pour the hot dressing over the cucumber and set aside to cool.

Toss the salad leaves together and pile onto a serving plate. Pile the marinated cucumber on top and sprinkle with chopped almonds.