Cucumber & Dill Salad- anti-cancer recipes- cook for your life
Cucumber & Dill Salad
Servings: 4
Prep time: 15

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.

Preparation

  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.

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

Nutritional Information

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

*per serving

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