How to Make Cucumber Salad
Slice the English cucumber into thin rounds and place them in a colander.
Sprinkle generously with salt and toss to coat.
Let the cucumbers sit for 10-15 minutes to draw out excess water, which keeps the salad crisp.
While the cucumbers rest, thinly slice the red onion and add it to a medium-sized mixing bowl.
Gently pat the cucumber slices dry with a paper towel to remove residual salt and moisture.
Add the dried cucumbers to the bowl with the onions.
Pour in the apple cider vinegar, avocado oil, erythritol, and dried oregano.
Stir gently to combine everything, then season with black pepper and additional salt, if needed.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill overnight.
Serve cold.
While 2 hours is good, letting the salad marinate overnight in the refrigerator deepens the flavor for an even more delicious result.
