Baby Cucumber Salad
Refreshing dill and hot cherry peppers and kick to this creamy, light salad.
Servings: 4 servings
Calories: 27kcal
Ingredients
- 2 cups mini cucumbers
- ⅓ cup Quick Pickled Onions
- 1 tablespoon fresh dill fronds chopped
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon Hot Cherry Peppers minced (optional)
- sea salt for sprinkling
Instructions
- Wash cucumbers and with a zester cut strips of peel off about 1" apart. Thinly slice cucumbers.
- Add the dill, onions and hot pepper if using.
- Mix the mayonnaise and sour cream and stir into the salad. Season with sea salt just before serving.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 79mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg