Garlic & Dill Cucumber Salad

There’s something truly rewarding about cultivating your own ingredients and transforming them into healthy meals for your family. Today, I’m excited to share a vibrant recipe that highlights the flavours of freshly picked green garlic and dill. This Garlic & Dill Cucumber Salad captures the crispness of cucumbers, the invigorating taste of green garlic, and the fragrant notes of dill.

During the winter time, I just substitute the green garlic with a few garlic cloves.

You can serve this cucumber salad as a side dish or a refreshing snack.

Ingredients

4-5 medium-sized cucumbers
2-3 stalks of green garlic, finely chopped (including both the white and green parts); you can also use 2 cloves of minced garlic if you don’t have green garlic
3 tablespoons fresh dill, chopped
4 tablespoons extra virgin olive oil
3 tablespoon apple cider vinegar, or more to taste
salt to taste

Directions

Begin by washing the cucumbers thoroughly. If desired, you can peel them partially or entirely. Cut the cucumbers in half, lengthwise, and then into slices. Place them in a mixing bowl.

Add the finely chopped green garlic, chopped dill, olive oil, apple cider vinegar, and salt over the cucumbers. Mix well to ensure all the ingredients are thoroughly combined. Adjust the seasoning according to your taste preferences.

Allow the salad to sit in the refrigerator for about 15-20 minutes to allow the flavours to meld together and the cucumber slices to slightly soften.

Once chilled, give the salad a final toss to redistribute the dressing.

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1-2 days.

Remember, green garlic has a milder flavour compared to mature garlic, so it adds a fresh and subtle taste to the salad. Feel free to adjust the quantities of the ingredients according to your preferences. Enjoy your green garlic cucumber salad!