This refreshing Keto Vegan Cucumber and Dill Salad is a perfect side dish for any meal. Crisp cucumbers, aromatic dill, and a tangy dressing combine to create a salad that's not only low in carbs but also full of flavor.
2largeCucumbers, thinly sliced(approx. 1 lb or 450g)
¼cupFresh dill, chopped(4 tablespoons or about 15g)
¼cupRed onion, thinly sliced(about 40g)
3tbspApple cider vinegar
2tbspExtra virgin olive oil
1tspDijon mustard
1tspErythritol(or another keto-friendly sweetener)
½tspSalt
¼tspBlack pepper
Instructions
Begin by washing the cucumbers thoroughly. Using a mandoline or sharp knife, slice the cucumbers into thin rounds and place them in a large mixing bowl.
Add the thinly sliced red onion to the bowl with the cucumbers.
In a separate small bowl, whisk together the apple cider vinegar, extra virgin olive oil, Dijon mustard, erythritol, salt, and black pepper until the dressing is well combined and the sweetener has dissolved.
Pour the dressing over the cucumber and onion slices, and toss gently to ensure all the slices are evenly coated.
Chop the fresh dill and sprinkle it over the salad. Toss once more to distribute the dill throughout the salad.
Allow the salad to marinate for about 10 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature as a refreshing side dish.
Notes
For the best flavor, use English cucumbers as they have fewer seeds and a sweeter taste.If you prefer a sweeter salad, adjust the erythritol to taste.This salad can be stored in the refrigerator for up to 2 days. The flavors will intensify as it marinates.Be sure to check the labels on your vinegar and mustard to ensure they are keto-friendly and do not contain added sugars.