Ingredients:

  • 2 large English cucumbers (about 1 ½ pounds, 680g), thinly sliced
  • ½ medium red onion (about ¼ cup, 30g), thinly sliced (optional)
  • ¼ cup fresh dill (5g), chopped
  • 3 tablespoons apple cider vinegar (45ml)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon keto-friendly sweetener (like erythritol or stevia) (10g), or to taste
  • ½ teaspoon sea salt (3g), or to taste
  • ¼ teaspoon black pepper (1g), or to taste
  • Pinch of red pepper flakes (optional, for a kick)

Instructions:

  1. Thinly slice the cucumbers using a knife or mandoline. Thinly slice the red onion, if using.
  2. In a large mixing bowl, combine the sliced cucumbers, red onion (if using), and chopped dill.
  3. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, keto-friendly sweetener, salt, pepper, and red pepper flakes (if using).
  4. Pour the vinaigrette over the cucumber mixture and toss gently to coat.
  5. For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
  6. Serve chilled.