Cucumber Crunch Salad with Cashews and Tangy Dill Vinaigrette Recipe
Cucumber Crunch Salad is a fresh, tangy side dish featuring crisp Persian cucumbers tossed in a zesty vinaigrette made with pickles, pickle juice, lemon, shallots, garlic, and dill. Toasted cashews provide a buttery crunch and rich texture contrast, making this salad an ideal accompaniment to meat or fish dishes. The bright, acidic dressing combined with fresh herbs creates a vibrant and refreshing flavor profile perfect for a light, healthy addition to your meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting cashews)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Dressing
- 1½ tablespoons finely chopped dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon finely chopped fresh dill, plus more for garnish
- 1 tablespoon finely chopped shallot
- 2 teaspoons lemon juice
- 1 medium clove garlic, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
Salad
- 1 pound Persian cucumbers, sliced into ½-inch-thick rounds
- ½ cup unsalted dry-roasted cashews, toasted and coarsely chopped
- Crushed red pepper (optional)
Instructions
- Prepare the Vinaigrette: In a medium bowl, whisk together the finely chopped dill pickles, pickle juice, fresh dill, shallot, lemon juice, grated garlic, Dijon mustard, and salt until well combined. Slowly drizzle in the extra-virgin olive oil while continuously whisking until the dressing thickens slightly and emulsifies.
- Toss the Salad: Add the sliced Persian cucumbers and toasted, chopped cashews to the bowl with the vinaigrette. Toss everything thoroughly to ensure the cucumbers and cashews are evenly coated with the dressing.
- Garnish and Serve: Garnish the salad with additional chopped fresh dill and a sprinkle of crushed red pepper if desired for a subtle hint of heat. Serve immediately to maintain the salad’s crisp texture and freshness.
Notes
- Salting cucumbers before assembling helps draw out excess moisture and prevents sogginess.
- Do not omit pickle juice in the vinaigrette; it adds bright, tangy complexity.
- For nut variations, peanuts or macadamia nuts can substitute cashews to change texture and flavor.
- Combine salad ingredients right before serving for best crunch and freshness.
