15 minutes
A refreshing salad featuring crisp cucumbers, creamy avocado oil mayonnaise, and fresh dill.
Medium Cucumbers, trimmed and sliced
each
Avocado Oil Mayonnaise
tablespoons
Dill, chopped
tablespoons
tablespoons
Garlic Clove, minced
each
teaspoons
teaspoons
1. Trim and Slice Cucumbers
Start by trimming the ends off your cucumbers. This step is quick and ensures a clean cut for the next part. Once trimmed, cut each cucumber lengthwise into quarters. Then, take these quarters and slice them crosswise into pieces about ¼ inch thick. Aim for slices that are roughly the width of a pencil to ensure a uniform texture throughout your salad.
2. Combine Ingredients
In a large bowl, combine the sliced cucumbers with the avocado oil mayonnaise, chopped fresh dill, fresh lemon juice, and minced garlic. Toss everything together until the cucumbers are well-coated. This thorough mixing is key to blending the flavors evenly, resulting in a more cohesive and delicious salad.
3. Season and Serve
Just before serving, season the salad with salt and black pepper. Adding the salt and pepper at this stage helps keep the cucumbers from becoming too watery, preserving their crispness. Your salad should look fresh and vibrant, with the dressing clinging lightly to each cucumber slice, ensuring every bite is flavorful and satisfying.
For the crispest salad, opt for English cucumbers or small Persian cucumbers. They have thinner skins, fewer seeds, and a crunchier texture compared to regular cucumbers. Make sure they're fresh and firm to the touch.
To prevent a soggy salad, slice the cucumbers, toss them with salt, let them sit in a colander to draw out moisture for at least 15-30 minutes, then pat them dry. This step ensures a crispier salad with concentrated flavor.
Aim for balance by adding a touch of sweetness with honey or sugar to the sharpness of the vinegar and freshness of the dill. Taste and adjust as necessary.
Dill loses flavor once dried, so for this recipe, use fresh dill for a bright and vibrant taste.
Use a high-quality extra-virgin olive oil and white wine vinegar for a light, tangy dressing. For a sophisticated twist, consider a splash of champagne vinegar.
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