Red Meat Allergy Friendly Cucumber Dill Salad with Lemon
Total time25 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
- 2 large english cucumbers, thinly sliced
- ½ tsp salt
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¼ tsp black pepper
- ¼ cup fresh dill, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 1 tsp lemon zest
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then pat dry with paper towels to remove excess moisture.
- 2
In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, lemon zest, and black pepper until combined.
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