Cucumber Salad

Recipe available in following languages: 

Serves: 6

Fruits and Vegetables: ¾ cup per serving

Ingredients

2 cucumbers, thinly sliced

½ large red onion, thinly sliced

Dressing Ingredients

¼ cup white vinegar

1 tablespoon honey*

2 tablespoons fresh dill, chopped

Dash of salt and pepper

1 teaspoon fresh chives, chopped (optional garnish)

Directions

  1. Wash and prepare fresh vegetables and herbs.
  2. Place sliced cucumbers and onion in a bowl.
  3. In a small bowl, whisk together vinegar, honey, fresh dill, salt, and pepper.
  4. Pour dressing over cucumber and onion salad and toss.
  5. Top with chopped fresh chives.

 

*Special Note:
Do not give honey to children under 12 months of age as they are at risk of infant botulism, which is a rare but serious form of food poisoning.

Tip

Substitute apple cider vinegar, rice vinegar, or another desired variety of vinegar for the white vinegar.

Nutrition Facts:

Serving size: about 1 cup; Calories: 35; Carbohydrates: 9 g; Fiber: 1 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 40 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources