Pipino Salad with Mayonnaise and Dill Recipe

Last Updated on April 10, 2022 by Ellen Christian

This Pipino Salad recipe is one of our favorite cucumber dill salads. Every year, we have so many cucumbers in our garden that I run out of ideas. While I often make pickles, sometimes I want to do something a little bit different.

Looking for another delicious salad recipe? Try this Country Style Pennsylvania Dutch Cucumber Salad with Mayo.

Pipino Salad

A Pipino Salad is basically a cucumber salad. Pipino means cucumber in both Spanish and Italian. It doesn’t translate to a specific type of cucumber. So, even though this salad recipe uses English cucumbers, you can use whatever variety of cucumbers you have on hand.

You may also see it referred to as Ensalada Pipino. The word ensalada translates to salad. Either way, this pipino salad is a cucumber salad. 

I prefer English cucumbers because they have fewer seeds in them than traditional cucumbers. And, the flavor of an English cucumber is a little bit different and, for me, I like it better. 

How do you prepare cucumbers for pipino salad?

Simply wash the cucumbers and chop them into cubes. Or, if you prefer you can slice them very thinly for this recipe. Some people prefer to peel their cucumbers first. But, I really like cucumbers with skin on them because they are loaded with fiber and extra vitamins. 

What kind of onion should I use in pipino salad?

I like red onions because they look pretty in a salad. I like to slice them very thinly when I add them to a salad. But, you can use a white or yellow onion if that’s what you happen to have as well.

Can I use dried ill in cucumber salad?

This pipino salad recipe uses fresh dill. I really recommend it over dried. It has so much more flavor. You should be able to find a small bunch in the produce section of your grocery store. If you cannot find fresh dill in your area, you can use one teaspoon of dried dill instead.

Do I need to use mayonnaise?

This pipino salad recipe uses mayonnaise so it is creamy when it’s finished. But, there are some versions that use more vinegar and add in a fish sauce. If you want to do that, you certainly can. Just use 1/4 cup of white or apple cider vinegar and remove the mayonnaise. Then, add one to two tablespoons of fish sauce. This type of pipino salad is often served in Asian countries. 

You can use traditional mayonnaise or low fat. If you are concerned about carbs, use low sugar mayonnaise and erythritol powder instead of sugar. Or, leave the sweetener out entirely. 

Tips for making pipino salad

• If you want to slice the cucumbers and onions very thinly, I recommend you get a mandolin slicer. It makes getting an even thickness so much easier. 
• Keep this refrigerated until you serve it. And, enjoy the leftovers within three days.

What should I serve pipino salad with?

This is an easy summer salad recipe so you can serve it with just about any meat that you grill. Try it with:

• Best Grilled Burgers
• Grilled Chicken Kabobs
• Italian Pork Chops

More cucumber recipes

If you love this pipino salad recipe, here are a few more cucumber recipes you might want to try.

• Quinoa salad with cucumbers
• Sweet cucumber sandwich pickles
• Chilled cucumber soup
• Fried cucumbers

What do I need to make pipino salad?

This is a very easy salad recipe. You will need a cutting board, knife, bowl, and a spatula. I find it helpful to also use a Mason jar to mix the dressing. You will also need a container with an airtight lid to store it in. 

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Yield: 6

Pipino Salad with Mayonnaise and Dill Recipe

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Pipino Salad with Mayonnaise and Dill Recipe

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 English cucumbers, diced
• 1 red bell pepper, seeded and diced
• 2 plum tomatoes, seeded and diced
• ½ small red onion, diced

For the dressing:

• ¼ cup sugar-free mayonnaise
• 1 teaspoon powdered erythritol (or sugar)
• 2 teaspoons white vinegar
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 tablespoon freshly snipped dill

Instructions

1. In a bowl or jar, whisk (or shake) the ingredients for the dressing. Set aside.
2. In a large bowl, toss together the vegetables.
3. Drizzle the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate overnight.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 194mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 1g

Did you make this recipe?

If you make this, tag me on Instagram so I can see @ellenblogs

Ellen Christian

Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.