Thursday, July 22, 2010

Cucumber-Dill Salad

This is a very refreshing side dish to serve at a hot summer picnic!

1 English cucumber
1/2 small red onion
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon sugar
Coarse salt and ground pepper
2 tablespoons chopped fresh dill
  1. Thoroughly wash and dry cucumber; slice very thin; place in small storage container.
  2. Peel small red onion; slice very thin; add to storage container.
  3. Make dressing: in a small bowl, whisk together lemon juice, olive oil, cane sugar, sea salt, and black pepper.
  4. Pour dressing into storage container; place on lid; shake vigorously to combine; place container in refrigerator for 15 minutes.
  5. Chop fresh dill; remove container from refrigerator; add dill to container; stir to combine.
Serve immediately, or refrigerate in storage container up to 3 days.

Serves 4
Preheat: None
Prep: 20 minutes
Cook Time: None

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