Recipe Finder

The Washington Post

Spinach Cucumber Dill Salad

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
Ingredients
  • 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

Directions

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.

Rate it

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.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving (based on 3): 70


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 110mg 5%

Total Carbohydrates: 5g 2%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments