Cucumber Salad with Dill Dressing

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The perfect, healthy side salad to accompany any meal. It is light, fresh and cooling, especially on warm summer days.

No Sugar, No Oils, Low-Carb, all healthy, no processed foods.

Good for you AND delicious.

 

Cucumber Salad with Dill Dressing

2 large cucumbers

I batch of Creamy Yogurt-Herb Dressing

1 Tbsp fresh, finely chopped dill (or other herb of your choice)

Instructions:

Peel and thinly slice two cucumbers. Shortly before serving, add Creamy Yogurt-Herb Dressing, stir gently to incorporate. Sprinkle with extra dill (or your choice of fresh herb).

Makes 4 servings.

Notes:

  • When I cook for two, I use one large cucumber and save half of the dressing for later. It keeps fine in the fridge for a couple of days.
  • I also love using this dressing on Boston (Butterhead) lettuce. It is a perfect combination: Light and airy leaves of Butterhead topped with Creamy Dill dressing.
Boston (Butterhead) Lettuce on cutting board
Boston (Butterhead) Lettuce

 

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