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(1 votes, average: 4.00 out of 5)
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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
