Cucumber salad is super easy to throw together and makes a refreshing side dish on a hot summer day. A lot of recipes use a mayo-vinegar dressing, but I think subbing in lemon for the vinegar adds a nice flavor. For a prettier salad, partially peel your cucumbers lengthwise (creating stripes), so that each slice alternates dark green skin and light green flesh around the edge.
Ingredients
1 lb cucumbers, partially peeled and sliced thin
1 tbsp kosher salt
1/4 cup mayonnaise
zest and juice (about 2 tbsp) of one lemon
1 tsp dried dill
1/4 tsp sugar
pinch cayenne
pepper
In a medium bowl, toss cucumbers in salt. Cover and let sit for 30 minutes. Drain thoroughly.
Meanwhile, in a serving bowl, whisk together the mayonnaise, lemon zest and juice, dill, sugar and cayenne. Stir in the cucumbers. Season to taste with salt and pepper.
Refrigerate for 1 hour before serving.
Pictured: Federal Batter Bowl
Thrifted Kitchen 
I’ll have to try this. I think lemon would go really well with cucumber. But dont disparage vinegar – my mom and my paternal grandmother used to make a cucumber salad with vinegar ( maybe diluted? ) and sometimes a little onion that I loved growing up.
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For creamy dressings I really like lemon with mayo – but without the mayo, I definitely think vinegar is the way to go!
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