yield: 4 servings
prep time: 10 minutes, plus 2 hours to chill
Here’s another easy salad! Cucumber salad is a refreshing side dish, and it is good packed in lunches.
• 1 large English cucumber
• Salt
• ½ red onion
• ½ cup apple cider vinegar
• 2 tablespoons avocado oil
• 2 tablespoons granular erythritol
• ½ teaspoon dried ground oregano
• Ground black pepper
1. Slice the cucumber crosswise into thin rounds. Place the cucumber slices in a colander over the sink. Sprinkle with salt and allow to sit for 10 minutes. This will cause the excess moisture to drain from the cucumbers.
2. Thinly slice the onion and place in a medium-sized bowl.
3. Use a paper towel to remove any remaining moisture from the cucumber slices, then add the cucumbers to the bowl with the onion slices. Add the vinegar, oil, erythritol, and oregano and gently stir with a spoon. Season to taste with salt and pepper.
4. Place the salad in the refrigerator to chill for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
