Dill Cucumber Salad With Shaved Machego – a delicious recipe with Cucumbers, Olive Oil, Lemom, Fresh ground sea salt, Fresh ground pepper, Manchego. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel the cucumbers and then slice each of them once lengthwise. Then you can line them all up on a large cutting board and cut them horizontally so that you get little halves. I like to keep them slightly thick - just seems to make them better when you crunch into them. But, you can slice them however you prefer.
2
Combine the cucumbers and all the other ingredients in a large mixing bowl and toss.
3
Refrigerate for, at least, one hour.
4
Top with Manchego slices. Serve!
5
This is an excellent accompaniment for cold Salmon dishes. I usually serve it with Salmon and a cold couscous salad for an appealing Summer luncheon.
6
You must use fresh dill for this - dried simply wont work. Chop up the dill loosely, leaving it in big chunks and it will taste really, really good!
149
kcal
Calories
15
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Cucumbers, 1 cup Fresh Dill Chopped Loosely, 4 tablespoons Extra Virgin Olive Oil, 1/2 Squeezed Lemom, and more.
Yes, Dill Cucumber Salad With Shaved Machego falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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