Cucumber & Dill Salad- anti-cancer recipes- cook for your life

Cucumber & Dill Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings

Few things are more refreshing than this light crunchy Cucumber & Dill Salad. Serve it as a side to perk up Basic Poached Salmon, or to provide some cool crunch with a spicier...


Ingredients

    1/4 cup white wine vinegar

    1 medium shallot or ½ red onion, thinly sliced

    1 English cucumber, peeled

    Salt, to taste

    ⅓ cup fresh dill, chopped

Nutrition Facts

Calories

27 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

6 g

Sugar

3 g

Fiber

1 g

Protein

1 g

Sodium

284 mg

Directions

  1. In a medium bowl mix together the vinegar and onions. Let sit for 1 hour.
  2. Cut the cucumber into quarters lengthwise and remove the seeds. Then cut them into ¼-inch thick slices. Sprinkle the cucumber with salt and add to the onions. Mix in the chopped dill. Chill for 30 minutes, then serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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