Cucumber-Dill Salad with Asparagus

Cucumber-Dill Salad with Asparagus is a refreshing and nutritious dish that is perfect for hot summer days. The combination of crunchy cucumbers, tender asparagus, and aromatic dill creates a delightful flavor profile.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

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Easy

Cucumber-Dill Salad with Asparagus

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 medium Cucumber
• 1 bunch Asparagus
• 2 tablespoon Fresh Dill
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Wash and slice the cucumber into thin rounds.
2. Trim the woody ends of the asparagus and blanch in boiling water for 2 minutes.
3. Drain the asparagus and plunge into ice water to stop the cooking process.
4. In a mixing bowl, combine the cucumber, asparagus, fresh dill, lemon juice, olive oil, salt, and black pepper.
5. Toss well to coat the vegetables with the dressing.
6. Let the salad rest in the refrigerator for 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 12g4%

Sugars 4g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.