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Chopped Cucumber Dill Salad
This easy Chopped Cucumber Dill salad pairs well with grilled entrees and is perfect for parties and potlucks. Make extra as leftovers are delicious!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 65 kcal
Ingredients
- For the pickled red onions:
- ¼ cup white wine vinegar
- ¼ cup water
- ¼ teaspoon kosher salt
- ½ teaspoon sugar
- ½ cup chopped red onion
- For the salad:
- 2 cups chopped cucumber
- 1 ½ cups tiny frozen peas thawed
- 1 ½ cups chopped red cabbage
- ½ cup crumbled Feta cheese more for garnish, if desired
- ½ cup roughly chopped fresh dill more for garnish, if desired
- 3-4 tablespoons Zoe's Copycat Dressing
- fresh lemon juice
Instructions
-
For the pickled red onions, combine vinegar, water, salt and sugar in a medium size bowl. Add onions and more water, if needed to cover. Set aside.
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For the salad, drain the pickled red onions. Combine red onions, cucumbers, peas, red cabbage, Feta cheese and dill in a serving bowl. Add 3 tablespoons Zoe’s Dressing and 1 tablespoon fresh lemon juice. Stir gently to combine. Taste and season with salt, pepper, more Zoe's and/or more lemon juice, if needed.
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Garnish with a little more Feta and chopped fresh dill, if desired.
Recipe Notes
See Café Tips above in post. Nutritional information below does not include Zoe's Dressing. See Zoe's Copycat Dressing post for nutritional information on dressing.
Nutrition Facts
Chopped Cucumber Dill Salad
Amount Per Serving
Calories 65
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 361mg16%
Potassium 145mg4%
Carbohydrates 3g1%
Sugar 2g2%
Protein 3g6%
Vitamin A 580IU12%
Vitamin C 7.1mg9%
Calcium 114mg11%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.