Cashew Dill Cucumber Salad

Made with a zesty, creamy dressing, this cashew dill cucumber salad is crunchy, flavorful and perfect as a main or side! This salad will be your new favorite summer dish!

I’ve been a little quiet around these parts the past couple of weeks, but I’m back with a light and refreshing summer salad! It was pretty busy with the end of school and the start of summer activities! Plus we threw in a camping trip that always takes way more time than I expect it to.

Anyway, this dill cucumber salad is full of crunch and flavor and its perfect as a summer side or even a main. I grew up eating creamy cucumber salad and it was always a favorite. Kids just seem to like cucumbers – its basically the only vegetable that always gets eaten in lunchboxes!

This salad is loved by adults and kids alike!

This salad was inspired by a salad I had at Major Tom’s restaurant recently for our anniversary. This place has been voted Canada’s top restaurant and I can see why! Our meal was delicious! I had their cashew cucumber salad and I was hooked. I’ve been craving it ever since – and since its a 3 month wait to get a dinner reservation there, I figured I should try and make my own.

How do you make this cashew dill cucumber salad?

The best part about this salad is how easy it is! Plus the ingredients are so basic, you probably have all of them already.

You’ll need:

• mini cucumbers, sliced into 1/2″ rounds
• roasted, salted cashews
• fresh dill
• mayo
• lime juice
• honey
• freshly cracked pepper
• sea salt

1. Start by adding the sliced cucumbers to a bowl, along with the cashews and chopped dill. If you don’t have mini cucumbers you can use a regular English cucumber and just slice it in half lengthwise before slicing it into 1/2″ pieces.

2. In another dish, whisk the mayo with honey, lime juice, salt and pepper. Taste and adjust any of the flavors if you want anything in particular to stand out, such as the salt or pepper.

3. Drizzle the dressing all over the cucumbers and cashews, and toss to combine. Keep the salad in the fridge until you’re ready to serve.

A few important notes about this recipe:

• If you don’t have fresh dill, you can use dried dill. Just reduce the amount to 1 tablespoon until you have a chance to taste the salad, you can always add more!
• I like to use avocado mayonnaise but you could use your favorite brand. If you use Miracle Whip it’ll give the salad a little extra zing (not necessarily a bad thing)!
• Taste and adjust once the salad is put together. You can always add more salt and pepper, lime or dill.

How long will this dill cucumber salad last in the fridge?

This salad keeps very well! In an airtight container, this salad will last for 2-3 days in the fridge. After a day or two, the cucumbers and cashews start to get a little soft. If you plan to make this salad ahead of time before serving it, you should wait to add the cashews until right before serving so they retain that crunch!

What can you serve this salad with?

This salad is terrific on its own, with a piece of grilled chicken, steak or salmon. You could even add crispy tofu if you wanted to keep things vegetarian. It’s also lovely as a side dish, next to hamburgers or pulled pork. It’s very versatile! We’ve eaten ours as a side to a plate of spaghetti too!

Some of my other favorite side dishes from the blog:

A simple salad is always a good idea but there are some other good ideas on the blog as well!

• 3 ingredient bread
• easy oven roasted potatoes
• almond green beans

Cashew Dill Cucumber Salad

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• Author: Katherine | Love In My Oven
• Total Time: 10 minutes
• Yield: 2–3 servings 1x

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Description

Made with a zesty, creamy dressing, this cashew dill cucumber salad is crunchy, flavorful and perfect as a main or side! This salad will be your new favorite summer dish!

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Ingredients

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• 6–7 mini cucumbers, sliced into 1/2” rounds*
• 1/2 cup roasted, salted cashews
• 2–3 tablespoons finely chopped dill
• 1/4 cup mayo
• 1/2 lime (~1 tablespoon juice)
• 2 teaspoons honey
• 1 teaspoon freshly cracked pepper
• 1/2 teaspoon sea salt

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Instructions

1. In a medium-sized salad bowl, add the sliced cucumbers, along with the cashews and chopped dill.
2. In another small dish, whisk together the mayo, lime juice, honey, pepper and salt. Taste and adjust any of the flavors if you want anything in particular to stand out, such as the salt or pepper. Serve immediately or store in the fridge until ready to serve.**

Leftovers will keep in an airtight container for 2-3 days in the fridge.

Notes

*If you don’t have mini cucumbers you can use a regular English cucumber and just slice it in half lengthwise before slicing it into 1/2″ pieces.

**Consider adding the cashews right before serving if you won’t be serving the salad in the next couple of hours.

• Prep Time: 10 minutes
• Category: salads
• Method: no cook
• Cuisine: american

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