Vinegar-cucumber salad
Tangy cucumber salad tossed in a delightful vinegar dressing, perfect for a refreshing side dish. Fresh, crunchy, and bursting with flavor. A must-try for any salad lover.
Ingredients:
- Persian cucumbers, thinly sliced on a diagonal
- teaspoon kosher salt, plus more
- tablespoon olive oil
- tablespoon white wine vinegar
- cup torn dill sprigs
Instructions:
- Mix cucumbers with ¾ tsp. salt in a medium bowl. Gently massage the cucumbers to prevent them from breaking, then increase pressure gradually as they start releasing water, until they become tender and release most of their liquid. After draining, put them back into the bowl and mix with oil and vinegar.
- Right before serving, mix dill with the cucumbers; add more salt if necessary.
Summary:
- Calories: 163 kcal
- Fat: 14 g
- Protein: 2 g
- Carbs: 10 g
- Potassium: 419 mg
- Magnesium: 37 mg