Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- In a bowl, whisk together vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Add the sliced cucumbers and dill to the bowl and toss gently to combine.
- Let the salad sit for at least 15 minutes in the refrigerator to meld flavors.
- Serve chilled with lemon wedges for added freshness.
Notes
- Use chilled cucumbers for extra crunch.
- Adjust honey and vinegar to suit your taste for sweetness and acidity.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg