Cucumber-Dill Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A refreshing summer salad featuring crisp cucumbers and dill in a tangy dressing where lemon juice and tahini are precisely balanced at half-cup ratios. This Mediterranean-inspired salad recipe (dairy-free), ready in about 10 minutes, pairs cucumber, red onion, fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped fresh dill
• 1/4 cup lemon juice
• 1/4 cup tahini
• 1 tbsp olive oil
• 1 tsp maple syrup

Instructions

1. Step 1: In a large bowl, combine 2 thinly sliced medium cucumbers, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh dill, tossing gently to mix.
2. Step 2: Whisk together 1/4 cup lemon juice, 1/4 cup tahini, 1 tbsp olive oil, and 1 tsp maple syrup until smooth and creamy, adding 1-2 tsp water if too thick.
3. Step 3: Pour the dressing over the cucumber mixture and toss thoroughly to coat all ingredients evenly.
4. Step 4: Refrigerate for at least 15 minutes before serving to allow flavors to meld and the cucumbers to soften slightly.