Super EASY Garlic Cucumber Salad!!

Ingredients

• 1.5 pounds Cucumbers (Persian cocktail cucumbers, trimmed ends and cut into bite‑size chunks; no peeling needed)
• 2 tablespoons Fresh Dill (Chopped; extra dill can be added to taste)
• 5 cloves Garlic (Grated using a microplane or pressed; 4‑6 cloves recommended)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 tablespoon White Wine Vinegar (Good quality)
• 1 tablespoon Olive Oil (Extra‑virgin preferred)
• 1 teaspoon Granulated Sugar (Balances acidity)
• 1.5 teaspoons Sea Salt (Fine sea salt; adjust to taste)
• 1 pinch Ground Black Pepper (Freshly ground)

Instructions

1. Prepare Cucumbers

   Trim the ends off the cucumbers and cut them into bite‑size chunks. Transfer the pieces to a large mixing bowl.

   Time: PT5M

2. Add Fresh Dill

   Chop about 2 tablespoons of fresh dill and sprinkle it over the cucumbers.

   Time: PT2M

3. Grate Garlic

   Peel 4‑6 garlic cloves and grate them finely using a microplane or press them through a garlic press. Add the grated garlic to the bowl.

   Time: PT2M

4. Make the Dressing

   Add 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon extra‑virgin olive oil, 1 teaspoon sugar, 1½ teaspoons sea salt, and a pinch of ground black pepper to the bowl.

   Time: PT3M

5. Toss the Salad

   Using tongs or a large spoon, toss everything together until the cucumber pieces are evenly coated with the garlic‑lemon dressing.

   Time: PT2M

6. Rest at Room Temperature

   Let the salad sit at room temperature for 15‑20 minutes so the flavors meld.

   Time: PT20M

7. Serve

   Give the salad a final quick toss and serve alongside your favorite main dish.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g