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.
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
- In a large bowl, combine the sliced cucumbers and chopped dill.
- In a small bowl, whisk together the white vinegar and olive oil.
- Pour the vinegar and oil mixture over the cucumbers and dill.
- Toss to coat the cucumbers evenly.
- Season with salt substitute and black pepper to taste.
- 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