Serve this refreshing creamy cucumber salad with grilled meats or your favorite keto mediterranean recipes.
Course Salad, Side Dish
Prep Time 20minutes
Total Time 20minutes
Author Kim Hardesty
3cupsEnglish cucumber roundspeeled and sliced 1/4 inch thick
1/4cupRed onion(thinly sliced half or quarter-rounds)
2tbspHeavy cream or water(to thin dressing)
2tbspWhite vinegar(or lemon juice)
2tspSwerve Granulated(Lakanto Monk Fruit or Besti)
1/2tspGrated, fresh garlic(or very fine mince)
2tbspChopped, fresh dill(or 1 tsp dried)
1tspSnipped, fresh chives
1tspChopped, fresh mint(optional)
*Variation: Sub 1/2 cup buttermilk for the sour cream, heavy cream and vinegar.
Measure and mix the ingredients for the creamy dressing in order. Let sit while you prepare the cucumbers and onions.
Peel and slice the cucumbers into 1/4 inch rounds and place into a mixing bowl or serving dish. (Peeling cucumbers lowers the carbs.)
Slice the purple onion and add to the mixing bowl or serving dish.
Mix dressing into cucumbers and onions and serve immediately or refrigerate up to 4 hours for a better flavor.
To Make Ahead:
Peel and slice the cucumbers and onions and store them in the refrigerator in separate containers. In a separate bowl, mix the dressing. Refrigerate and cover. Store up to 24 hours before use. Mix the cucumber salad ingredients together up to 4 hours before serving.
NOTE: Serve immediately or refrigerate up to 4 hours for a better flavor.
SERVES 6 AT 3 NET CARBS PER SERVING.
To Make Dairy-Free: Try subbing the sour cream and heavy cream with 1/4 cup light olive oil, 2 tablespoons white vinegar or lemon juice, and 1-2 teaspoons keto sweetener. Taste to adjust flavors per your tastebuds, then add the herbs.