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Keto Cucumber Salad

Keto Cucumber Salad is a light and cold side of low-carb that is perfect during hot weather or as a way to accompany grilled meat. Cucumbers, vinegar, and creamy dressing make a great fit and create a satisfying crunchy salad that is refreshing and keto. Easy to make, the salad provides a flavor explosion with only a few ingredients to put it together and this makes it a must have dish especially when one is on a ketogenic diet.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, European
Calories: 110
Ingredients Equipment Method

Ingredients
  

  • Ingredients
  • 2 large cucumbers thinly sliced
  • ½ small red onion thinly sliced
  • ¼ cup sour cream or Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh dill chopped
  • Salt and black pepper to taste
  • Optional: pinch of erythritol for a subtle sweetness

Equipment

  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Whisk or spoon for mixing

Method
 

  1. Get ready cucumbers: cut cucumbers in thin round slices and put them into a bowl. Season with a bit of salt and allow to spend 10,15 minutes to extract moisture.
  2. Prepare dressing: In a small bowl, combine sour cream, apple cider vinegar, olive oil, garlic powder, dill, salt and pepper.
  3. Combine: Eliminate unnecessary liquids in cucumbers, combine mix with the dressing and red onions until fully covered.
  4. Chill: Refrigeration is necessary before the salad is prepared and it should be allowed to rest at least 15 minutes in the fridge to allow the flavors to combine.
  5. Serve: Take extra dill and serve on ice as a chilled low-carb side dish.