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recipe_372_9311112
Cucumber Onion Salad
This version of a classic cucumber onion salad uses  Dill Weed and Lemon Sugar for a zesty twist. This light, refreshing side dish is a great summer option for using locally grown vegetables!
This version of a classic cucumber onion salad uses Dill Weed and Lemon Sugar for a zesty twist. This light, refreshing side dish is a great summer option for using locally grown vegetables!
1 Tbsp. Dill Weed
2 tsp. Lemon Sugar
1 tsp. 4 Peppercorn Spice Blend , ground
½ tsp. Himalayan Fine Mineral Salt
¼ cup Organic Extra Virgin Olive Oil
2 tsp. Lemon Sugar
1 tsp. 4 Peppercorn Spice Blend , ground
½ tsp. Himalayan Fine Mineral Salt
¼ cup Organic Extra Virgin Olive Oil
3 large cucumbers, washed and thinly sliced
1 large sweet onion, thinly sliced
¾ cup apple cider vinegar
2 Tbsp. water
1 large sweet onion, thinly sliced
¾ cup apple cider vinegar
2 Tbsp. water
Prep Time
30 mins.
Total Time
12½ hrs
Cook Time
0 mins.
Yield
4 servings
COMBINE sliced cucumbers and sliced onions in a large bowl with a tight-fitting lid.
MIX Dill Weed, Lemon Sugar, 4 Peppercorn Spice Blend, and Himalayan Fine Mineral Salt together in a small bowl. Stir in apple cider vinegar and water.
WHISK Organic Extra Virgin Olive Oil in slowly.
POUR over cucumbers and onions, toss gently to coat.
COVER and refrigerate overnight or for at least 12 hours to allow flavors to meld.
REMOVE cucumbers and onions with slotted spoon and serve.
MIX Dill Weed, Lemon Sugar, 4 Peppercorn Spice Blend, and Himalayan Fine Mineral Salt together in a small bowl. Stir in apple cider vinegar and water.
WHISK Organic Extra Virgin Olive Oil in slowly.
POUR over cucumbers and onions, toss gently to coat.
COVER and refrigerate overnight or for at least 12 hours to allow flavors to meld.
REMOVE cucumbers and onions with slotted spoon and serve.
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