Quick Cucumber-Dill Salad
This vegan, gluten-free easy-to-make cucumber salad offers a burst of flavor that is sure to linger on your taste buds for a while.
- 2 cups (266 g) cucumber* (preferably organic, thinly sliced)
- 2 tsp fresh dill** (finely minced)
- 2 tsp (10mL) lemon juice (freshly squeezed)
- 1 pinch (.36g) of salt***
Wash the cucumber(s) well under running water. If using organic cucumber, you don't need to peel it unless the peel is hard in texture.
Use a mandoline to evenly slice the cucumber. Alternatively, you can also cut in thin slices with a knife. Add the sliced cucumber to a bowl.
Wash and finely mince the fresh dill. Spread it over the cucumber along with lemon juice and a pinch of salt. Mix well with two flat spoons or clean hands. Enjoy!
*Cucumbers come in varying sizes. You may need one big or two small cucumbers.
**You can increase or decrease the amount of dill based on your taste preference.
***add another pinch of salt if needed.
Serving: 1CupCalories: 17kcalCarbohydrates: 3gSodium: 22mgPotassium: 180mgSugar: 1gVitamin A: 100IUVitamin C: 6.6mgCalcium: 20mgIron: 0.2mg