Cucumber Salad {Keto} · Seasonal Cravings

Summer in a bowl!  This Cucumber Salad Keto is light, refreshing and so EASY to make.  It’s perfect for meal prep, picnics, cookouts and potlucks.  keto, paleo, whole30, dairy free, gluten free

I know you guys are going to have a ton of outdoor events to go to as the weather gets warmer so I have the perfect summer salad for you.  This Cucumber Salad is so easy you won’t believe it.

It’s light, refreshing, and full of punch from the vinegar.

I have been dabbling with the keto diet these days because I keep hearing so much about it.  You’ll hear more about that in the weeks ahead.  I also like to label all my recipes so it helps me to understand all the popular diets.

AND we all know that low carb is the craze these days so it can’t hurt to cut some of those out!

This Cucumber Salad is quickly made by thinly slicing the cucumbers.  I used a mandoline to get equal-sized thin slices.  They taste better that way!  I mixed up the dressing with rice vinegar, avocado oil, swerve sweetener, and salt.

You can substitute granulated sugar if you are not doing Keto.  Swerve is a low carb, zero-calorie sweetener and can be found at Amazon and some retailers.

I have been meal prepping this salad and it tastes even better the next day. The tangy dressing really soaks into the cucumbers.  It will last well in the refrigerator for about 3 days.

Cucumber Salad is a great match for Grilled Lemon Thyme Chicken or Tender London Broil.  If you need more salads to take to that weekend cookout, try this Greek Pasta Salad or this Watermelon Feta and Cucumber Salad.

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Keto Cucumber Salad

Summer in a bowl!  This Cucumber Salad Keto is light, refreshing and so EASY to make.  It’s perfect for meal prep, picnics, cookouts and potlucks.  keto, paleo, whole30, dairy free, gluten free

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Course: Salad

Cuisine: American

Diet: Gluten Free

Keyword: cucumber salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 79kcal

Ingredients

• 2 cups English cucumbers, thinly sliced
• ¼ cup black olives, halved
• ½ red onion, sliced thin

dressing

• 3 tablespoon avocado oil
• 2 tablespoon rice vinegar
• 1 teaspoon swerve sweetener
• salt to taste
• 1 tablespoon fresh dill, chopped

Instructions

• Whisk all dressing ingredients in a small bowl.

• Add cucumber, olives and onions to a bowl. Toss with dressing and serve.

Nutrition

Calories: 79kcal | Carbohydrates: 3g | Fat: 7g | Sodium: 88mg | Potassium: 64mg | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 0.1mg