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
Carrot Icon for Number of Ingredients Size 5 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

29 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

319 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 mint. Chill for 30 minutes, then serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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