Refreshing Keto Cucumber Dill Salad

The Keto Cucumber Dill Salad is a refreshing marinated side dish featuring thinly sliced English or Persian cucumbers, fresh dill, extra virgin olive oil, and a tangy splash of apple cider vinegar or lemon juice. The cool crunch of the cucumbers pairs with grassy dill and rich olive oil for a bright, crisp salad that is perfect alongside grilled chicken, steak, salmon, or shrimp. Hydrating cucumbers and clean, simple ingredients keep this salad strictly keto while delivering vibrant flavor without added sugars.

Course Salad, Side Dish

Cuisine American, Mediterranean

Keyword cucumber salad, dill, gluten free, grain free, keto, low-carb, no sugar added, summer salad

Prep Time 10

Total Time 30

Servings servings

Calories 80kcal

Equipment

Cutting board
Sharp knife
large mixing bowl
measuring spoons
mixing spoon
refrigerator

Ingredients

Salad

2 large English cucumbers, thinly sliced or 5 to 6 small Persian cucumbers
1/4 cup fresh dill, finely chopped

Dressing

2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar or use lemon juice to taste
1/2 teaspoon fine sea salt plus more to taste
freshly ground black pepper to taste

Optional add-ins

1/4 cup thinly sliced red onion optional
1/4 cup crumbled feta cheese optional, not dairy free
1/4 teaspoon garlic powder optional

Instructions

Slice the cucumbers into thin, even rounds and place them in a large mixing bowl.
Sprinkle the cucumbers with the sea salt and toss gently to coat so the salt can begin drawing out excess moisture.
Add the chopped fresh dill and any optional red onion, feta, or garlic powder to the bowl with the cucumbers.
Drizzle the olive oil and apple cider vinegar over the salad, then season with freshly ground black pepper to taste.
Toss the cucumbers gently until they are evenly coated in the dill and dressing, then taste and adjust salt, pepper, and vinegar or lemon juice as desired.
Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld and the cucumbers to marinate.
Toss the salad once more just before serving and drain off a little liquid if desired for maximum crunch.

Notes

For the best texture, use English or Persian cucumbers because their thin skins and small seeds stay crisp after marinating. If you use standard cucumbers, peel thick skins and scoop out large seeds first. The salad is most refreshing when well chilled, so make it at least 20 minutes before serving but within a few hours for maximum crunch. Optional add-ins like red onion, feta, or garlic powder boost flavor while keeping carbs low, but you can omit them for an ultra light, minimal salad. Store leftovers in an airtight container in the refrigerator for up to 1 day, knowing the cucumbers will gradually soften while still tasting bright and tangy.

Nutrition