When it comes to Meatless Monday, I'm all in. But sometimes fussing is just not in the cards. So here's my version of a simple cucumber salad that is the perfect side to fish or even lamb though I like to eat it straight out of the bowl all on its own.
Ingredients for Cucumber Salad:
2 English cucumbers, thinly sliced
1/2 red onion, thinly sliced
5 tablespoons of rice wine vinegar
2 tablespoons chopped fresh dill
2 teaspoons kosher salt
Time-Saving Tip: Prepare the salad up to two hours in advance and refrigerate.
Let's see what we need.
We're ready to cook.
Thinly slice the cucumbers and onion. Place in a small colander or bowl and toss with the salt. Let the mixture sit for 20-30 minutes. Gently squeeze the cucumbers to help release some of the liquid. Add the vinegar and toss; let rest 30 minutes. Stir in the dill before serving.
It's ready! Simple Cucumber Salad is light and refreshing. I love it on its own just as much as I do when I serve salmon. And the longer it sits, the more the cucumbers soften, which I love, which means that leftovers are delicious.
Enjoy!
Cucumber Salad:
2 English cucumbers, thinly sliced
1/2 red onion, thinly sliced
5 tablespoons of rice wine vinegar
2 tablespoons chopped fresh dill
2 teaspoons kosher salt
Thinly slice the cucumbers and onion. Place in a small colander or bowl and toss with the salt. Let the mixture sit for 20-30 minutes. Gently squeeze the cucumbers to help release some of the liquid. Add the vinegar and toss; let rest 30 minutes. Stir in the dill before serving. Time-Saving Tip: Prepare the salad up to two hours in advance and refrigerate