The combination of cucumber and dill is always a winner when it comes to salads. The zing from the vinegar, with the flavor of the dill, and the hydration from the cucumbers makes this recipe filling and flavorful. It’s simple to make, has minimal clean up and doesn’t heat up the kitchen over the hot summer months. Cucumber dill salad is the perfect dish to serve at parties, or as a daily dinner side or random low carb snack!
Ingredients for Cucumber Dill Salad
- 3/4 cup of fresh dill
- 2 pounds of cucumber (field cucumbers) – small cucumber are best but either will do
- 1/2 large onion
- 4 tablespoons of vinegar
- 3 tablespoons of olive oil or XCT oil
- 1 tsp of sugar, or xylitol
- Salt to taste
Fitness Tips: If you are trying to stay gluten free, white vinegar is almost always made from wheat. Try substituting this out for apple cider vinegar or something similar. XCT from the “Bulletproof” company is a good alternative to olive oil. It doesn’t have a flavor so it won’t alter the recipe. Liquid stevia could also be an option for sweetener, but you will need to add several drops at a time, combine then taste until you get it to your desired sweetness level.
Prep Time: 15 mins / Cook time: 0
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