Low-sodium Cucumber And Dill Salad

This Low-Sodium Cucumber and Dill Salad is a refreshing and healthy dish that is perfect for a light lunch or as a side dish for a summer barbecue.

Low-sodium Cucumber And Dill Salad

Ingredients

  • 2 large cucumbers, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup white vinegar
  • 1 tablespoon olive oil
  • Salt substitute, to taste
  • Black pepper, to taste

Instructions

  1. In a large bowl, combine the sliced cucumbers and chopped dill.
  2. In a small bowl, whisk together the white vinegar and olive oil.
  3. Pour the vinegar and oil mixture over the cucumbers and dill.
  4. Toss to coat the cucumbers evenly.
  5. Season with salt substitute and black pepper to taste.
  6. Refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
0 minutes
Total time:
10 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
50
Carbohydrates
10g
Fiber
2g
Protein
2g
Fat
1g

Supplies

Large bowl Small bowl Whisk Serving bowl

Tools

Knife Cutting board

Serving suggestions

Serve the Low-Sodium Cucumber and Dill Salad as a side dish with grilled chicken or fish.

Tips & tricks

For a stronger dill flavor, let the salad marinate in the refrigerator for a few hours before serving.

Cost

$5