Low Carb Keto Cucumber Salad
Craving something refreshing? The Low Carb Keto Cucumber Salad is the perfect dish for a hot summer day! With its creamy dressing and crisp vegetables, it's a delightful addition to any meal. Easy to prepare and deliciously satisfying, you’ll want to make this salad a staple in your kitchen!
Equipment
- Blender
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
Ingredients
- 5 tablespoons full-fat sour cream
- 1 1/2 tablespoons white vinegar
- 2 teaspoons fresh dill minced
- 1 1/4 teaspoons monk fruit sweetener (I use a blend with erythritol, but you can just use regular sugar)
- 1/4 teaspoon sea salt or to taste
- 1/8-1/4 teaspoon black pepper to taste
- 1 large cucumber thinly sliced
- 1/4 large onion thinly sliced
Instructions
- Mix all the ingredients up to the cucumber together in a large bowl.
- Add in the cucumber and onions and stir to coat.
- Enjoy!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about two days. The flavors will intensify, which can be a nice touch!
- Freezing: This salad is not ideal for freezing due to the texture of the cucumber. It's best enjoyed fresh.
- Pairing: This salad makes a great side for grilled chicken or fish. Its freshness complements rich, savory dishes perfectly.
- Variations: Experiment by adding other vegetables like bell peppers or radishes for extra crunch. You can also try different herbs to change the flavor profile.
- Serving: Serve chilled for the best taste. It’s perfect for summer gatherings or picnics!