Ingredients
- Salad Base:
- 2 large English cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced into half-moons
- 2 tbsp fresh dill, chopped
- Dressing:
- 2 tbsp white vinegar (or apple cider vinegar)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1-2 packets zero-calorie sweetener (optional, for a touch of sweetness)
Instructions
- Prepare the Vegetables:
- Thinly slice the cucumbers and red onion using a mandoline or sharp knife. Place them in a large mixing bowl.
- Add the chopped dill and toss gently to combine.
- Make the Dressing:
- In a small bowl, whisk together the vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Add sweetener if desired, and adjust seasonings to taste.
- Combine and Marinate:
- Pour the dressing over the cucumber and onion mixture. Toss well to coat all the vegetables evenly.
- Let the salad sit in the refrigerator for at least 20-30 minutes to allow the flavors to meld.
- Serve:
- Before serving, give the salad a quick toss and taste for seasoning adjustments. Enjoy chilled as a side dish or snack.
Tips and Variations:
- Add a Crunch: Sprinkle in some sliced radishes or a handful of cherry tomatoes for extra texture and color.
- Creamy Version: Stir in a dollop of fat-free Greek yogurt for a creamy cucumber dill salad (adjust points accordingly).
- Meal Prep: Store in an airtight container in the fridge for up to 3 days, though it’s best enjoyed fresh for maximum crunch.
- Substitutions: If dill isn’t your favorite, parsley or mint can be great alternatives.
This WW Cucumber Salad is proof that healthy eating can be flavorful, easy, and exciting! Enjoy it as a cooling accompaniment to your favorite meals.
