Cucumber Salad Recipe
The green of the cucumbers is so refreshing and a tasty nutritious salad to include with your starters. The dill dressing makes a wonderful combination of flavours.
Ingredients
- 2 cucumbers Use an English cucumbers and you won't have to peel it.
Dill Salad Dressing - Vinaigrette Dill dressing
- ¼ cup white wine vinegar or apple cider vinegar
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons chopped fresh dill
Instructions
- The cucumber is usually peeled in France, but you can leave the peel on if you prefer.
- Slice the cucumber into the thinnest slices you can. Use a mandolin for even slices, or use the attachment on your food processor.
Dill Salad Dressing
- Place the salt in a bowl with the vinegar of your choice and stir with a whisk until the salt is dissolved.
- Slowly add the oil, then the honey and the dill.
- Drizzle lightly on your salad and place in the fridge for 15 minutes.
Notes
- Slicing the cucumbers to an even thickness will make for a better eating experience.
- Add the vinaigrette dressing just before serving to prevent it from sitting too long and becoming watery or soggy.
- Add half of a sweet onion, thinly sliced, if you like.
Nutrition
Calories: 66kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 391mgPotassium: 143mgFiber: 1gSugar: 4gVitamin A: 82IUVitamin C: 3mgCalcium: 15mgIron: 0.3mg
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