Dinner at the Zoo · by Sara Welch★ 5.0 (18)
Cucumber Dill Salad
NUTRITION · PER SERVING21M COOK
CAL 5%·PRO 2%
CARBS 8G32% OF CAL
1G FIBER2G ADDED3G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 7G67% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh cucumber and red onion slices tossed with dill in a vinegar and oil dressing. A crisp, herbaceous salad perfect for hot summer days.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pound cucumbers (thinly sliced, I prefer English cucumbers)
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup red onion (very thinly sliced)
- 1/4 cup fresh dill (coarsely chopped)
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 21M
CAL 5%·PRO 2%
CARBS 8G32% OF CAL
1G FIBER2G ADDED3G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 7G67% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1m
- Sodium
- 663mg
- Total sugar
- 5g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 24mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.