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Summertime is the perfect time for light side dishes. You want to use up those fresh from the garden ingredients, and you want something easy, zesty, and flavorful. Something like this Low Carb Cucumber Salad.
What’s So Great About This Low Carb Cucumber Salad?
Many things, but here are a few:
- It has less than 10 ingredients
- It takes minimal time to make
- It’s fresh and zesty, with a very simple but tasty flavor
- You can add whatever the hell you want to it if you want more veggies
- If you’re cutting carbs, this is 100% for you – it’s low carb / keto friendly!
So…What are we waiting for here? Let’s make some Cucumber Salad!
Easy Low Carb Cucumber Salad
Make this Easy Low Carb Cucumber Salad in less than 10 minutes!
Ingredients
- 2 Medium to Large Cucumbers
- ½ Sweet Onion, cut into thin slices
- ⅓ cup Olive Oil
- 3 tbsp White Vinegar
- 1 tbsp Lemon Juice
- 1-2 Pinches Dill weed or fresh dill
- ⅛ tsp Salt To taste
- ⅛ Pepper To taste
Instructions
- Peel your cucumbers, and slice them about ¼ inch thick either with a knife or a mandolin slicer (be careful – they're sharp!). Then cut the slices in half.
- Slice your sweet onion vertically into thin strips.
- Place the cucumbers and onions in a large bowl, and add your olive oil, vinegar, lemon juice, salt, pepper, and dill.
- Stir to mix well, and refrigerate at least 20-30 minutes.
- Serve & Enjoy!
Nutrition
Serving: 1 ServingCalories: 177kcalCarbohydrates: 4.4gProtein: 0.6gFat: 18.1gSaturated Fat: 2.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 13.1gSodium: 76.6mgPotassium: 127.4mgFiber: 0.6gSugar: 2.4g
Tried this recipe?Let us know how it was!
Recipe Notes
The Veggies
- Can you use other types of onions? Yes. I enjoy the taste of the sweet onion in this recipe better, but you can use white, yellow, or even red onions. It’s up to you!
- Should I use the whole onion? Again, I’ll leave this up to you. If you want it more onion-y, use that whole onion. If not? Just go halfsies on it.
- Here’s a quick tip about peeling your cucumbers: Use a potato peeler to peel your cucumbers. It’s so much easier than using a knife, and it’s a lot quicker!
- Can you add more veggies? Hell yeah! Want a tomato or other veggies? Just chop them up & toss them in! Caution with tomatoes though – they will get soggy & a bit tasteless if you’re refrigerating them for later. I only add them if we’ll be eating this fairly quickly
Seasoning
- Dill seasoning: I only used a couple pinches of this, but I also didn’t want my cucumber salad becoming too dilly. If you like dill & want more, use as much as you want!
- Salt & Pepper To Taste – my motto is usually start with 1/8 tsp or a pinch, & go from there. You don’t want to over-salt or pepper it – because once it’s in there, ya can’t get it out. So just add your salt & pepper little by little
How Long to Refrigerate Before Serving
- The longer you let it sit the fridge, the better.
- I like to make mine & let it sit overnight to eat the next day, but if you need this dish like now – try letting it sit at least 20-30 minutes.
How did you like this recipe?
Don’t forget to rate it, & leave a comment – I’d love to hear your feedback!
Need a quick main dish to pair this cucumber salad with? Try this Easy Instant Pot Shredded Chicken!
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