Zero-Point Cucumber Salad
Ingredients
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh lemon juice or white vinegar
- 1 tablespoon chopped fresh dill or parsley
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon water (optional)
Instructions
- Wash the cucumbers thoroughly and slice them thinly.
- Place the cucumber slices and red onion in a large bowl.
- In a small bowl, mix the lemon juice (or vinegar), salt, pepper, and water.
- Pour the dressing over the vegetables and toss gently to coat.
- Add the chopped dill or parsley and mix again.
- Refrigerate for 15–30 minutes before serving for the best flavor.
Nutrition (Approximate, per serving)
- Calories: 25–35
- Fat: 0 g
- Protein: 1 g
- Carbohydrates: 6 g
- Fiber: 1–2 g
Variations
- Add chopped tomatoes for extra freshness.
- Mix with plain non-fat yogurt for a creamy cucumber salad.
- Add mint leaves instead of dill for a lighter flavor.
This salad is light, refreshing, and suitable as a side dish with grilled chicken, fish, or vegetarian meals.
