Cucumber & Dill Salad
This Cucumber & Dill Salad is comes together in less than 15 minutes and is the perfect side dish! We love using garden cucumbers in the summer and store bought in the winter just to be able to enjoy this whenever we want!
Fresh dill makes it extra special but it is good with dried dill too.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 4-6
Ingredients
- 3 - 4 whole3 - 4 whole3 - 4 whole Cucumber, sliced thinly on mandoline *see note
- 1 whole1 whole1 whole Vidalia Onion, sliced thinly on mandoline
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp fresh Dill, or 1 tbsp dried
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 0.5 cup0.5 cup0.5 cup Forager Project Dairy-Free Sour Cream Alternative
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients in a bowl
- Toss gently
- Enjoy this recipe by Penny's Primal!
Notes
*I like to leave the skin on for added crunch especially if the cucumbers are from the garden
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My Notes:
About This Recipe
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Dairy Free Egg Free Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Plant Based Salads Shellfish Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 57 |
| Fat: | 2 g |
| Carbohydrates: | 6 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 585 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
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