The joke in our house is that we grow pickles from seed in our garden. That is, all cucumbers that come out of the garden end up being pickled in some way. This recipe offers a quick and easy way to get that pickle taste without the waiting process! Even better, this recipe provides practically NO calories, so it’s a great addition to lighten up a heavier dinner. Fill up!
Dill Cucumber Salad
Ingredients
- 2 cups halved and chopped cucumber (pickling or otherwise)
- 1/4 cup apple cider vinegar
- 1 tbsp fresh dill (1 tsp ground and dried)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- Pinch of salt to taste
Instructions
- Halve and chop the cukes and place in a mixing bowl. Add vinegar and spices. Toss to coat the cukes and serve immediately. Better yet, let refrigerate for about an hour before dinner to really mesh those flavors together!
Notes
Nutrition Facts
Don’t worry about it! There are only about 15 calories per cup of this salad. No fat, no carb. Load up your plate!
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