Recipe

Cucumber Onion Salad

Cucumber Onion Salad
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!

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Ingredients

From The Spice & Tea Exchange®
1 TBS 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 

From the Grocer
3 large cucumbers, washed and thinly sliced
1 large sweet onion, thinly sliced
¾ cup apple cider vinegar
2 TBS water

 

Preparation

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.

Yield: 4 servings
Total Time: 12½ hrs
Prep: 30 mins
Cook: N/A