Dill and Cucumber Salad

  • serves 4

The taste of dill married with English cucumbers, radishes and fresh raspberries.

33 Ratings
Directions for: Dill and Cucumber Salad


Dill and Cucumber Salad

Dill Dressing

½ English cucumber, cut into 3-inch batons

½ English cucumber, shaved into discs

4 radishes, shaved into discs

1 cup baby arugula

1 punnet fresh raspberries

½ cup plain cream cheese

fresh dill sprigs

1 lemon, zested

fleur de sel, to taste (optional)

Dill Dressing

1 bunch fresh dill, picked and washed

¼ cup white sugar

1 cup white vinegar

2-3 cups vegetable oil

salt to taste


Dill and Cucumber Salad

1. Arrange arugula and cucumber batons on plate.

2. Stand radish and cucumber discs vertically on late, leaning on cucumber batons.

3. Crumble cream cheese strategically around the salad.

4. Arrange raspberries and dill sprigs on salad.

5. Dress with dill dressing around and on top of salad. If desired, very lightly sprinkle fleur de sel over top of salad.

Dill Dressing

1. In a blender, puree vinegar, dill, and sugar. Slowing add oil until mixture is emulsified.

2. Turn off blender and add salt to taste. Refrigerate dressing for 6-8 hours to allow flavours to combine.

See more: Salad, Side, Appetizer, Vegetables, Spring, Summer, Fruit, Berries, Eggs/Dairy, Citrus


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