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!
Servings: 6 servings
Calories: 65kcal
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.
- 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.
- Garnish with a little more Feta and chopped fresh dill, if desired.
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
Calories: 65kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 361mg | Potassium: 145mg | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 7.1mg | Calcium: 114mg | Iron: 0.7mg
