Spinach Cucumber Dill Salad 2.000

Sarah L. Voisin/The Washington Post

Feb 20, 2013

Easy and squeaky-fun as a side dish to roasted fish or an African-inspired stew.

The salad is best served right after it's made.

Servings: 2 - 3
  • About 2 cups packed cups baby spinach leaves, rinsed and dried
  • 2 (22 ounces total) cucumbers, peeled, seeded, cut lengthwise into quarters then into thin half-moons
  • Fronds from 3 sprigs dill, minced
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Flesh of 1 avocado, cut into thin slices, for garnish (optional)
  • Sea salt
  • Few grinds of black pepper


Toss together the spinach, cucumbers and dill in a salad bowl.

Whisk together the vinegar, lime juice and oil in a measuring cup, then drizzle over the salad and toss to coat.

Arrange the avocado slices on top, if desired. Sprinkle with the sea salt and pepper. Serve right away.

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Recipe Source

Adapted from Oldways, a nonprofit organization that promotes healthful eating and drinking.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.