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 one of our spicier dishes.
- In a medium bowl mix together the vinegar and onions. Let sit for 1 hour.
- 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 mint. Chill for 30 minutes, then serve.
- 1 medium shallot or ½ red onion, sliced very thin
- ½ cup white wine vinegar
- 1 English cucumber, peeled
- Salt, to taste
- ⅓ cup chopped fresh dill