Cucumber Dill Salad
Here’s a refreshing and vinegary summer recipe, Cucumber Dill Salad. It’s made with fresh dill, cucumbers and a vinegary dressing that requires absolutely no cooking. It’s the perfect summer side dish. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.
- 2 English Cucumbers thinly sliced
- 1/2 large Sweet Onion thinly sliced
- 1/2 cup Fresh Dill finely chopped
- 1/4 cup White Wine Vinegar
- 1/4 cup Extra Virgin olive oil
- 1 tablespoon Maple Syrup
- 1 teaspoon Salt
Combine thinly sliced cucumbers, sliced onions, and chopped dill in a bowl. Toss gently.
In a small bowl, combine oil, vinegar, sugar and salt. Whisk thoroughly.
Drizzle oil and vinegar mix over cucumber mixture and toss to mix completely
Chill for an hour to blend flavors before serving.
Serving: 1cup | Calories: 174kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 324mg | Fiber: 1g | Sugar: 8g | Vitamin A: 611IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg