Keto Cucumber salad with seasoning pickle
Keto Cucumber Salad with Seasoned Pickles is a refreshing and tangy side dish that is perfect for those following a ketogenic diet. This salad combines the crispness of cucumbers with the robust flavors of seasoned pickles, creating a delicious and satisfying dish.
To make this salad, start by thinly slicing fresh cucumbers. You can peel them if you prefer, or leave the skin on for added texture and fiber. Next, mix in some seasoned pickles, which can be dill or bread-and-butter pickles, depending on your preference. The pickles add a punch of flavor to the salad.
For the seasoning, you can use a variety of herbs and spices to enhance the taste. Some popular options include dill, garlic powder, onion powder, dried oregano, and black pepper. These seasonings will infuse the cucumbers and pickles with a burst of savory flavors.
To bring it all together, drizzle the salad with a dressing made with keto-friendly ingredients. For example, you could combine olive oil, apple cider vinegar, lemon juice, and a pinch of salt and pepper. This dressing adds a tangy and refreshing element to the salad.
Once finished, the Keto Cucumber Salad with Seasoned Pickles can be served immediately or chilled in the refrigerator for a few hours to allow the flavors to meld together. It makes a great side dish for grilled meat or fish, or as a healthy snack option.
Overall, this salad is not only low in carbs, but also provides a good source of hydration and essential nutrients. Enjoy the crunchiness of the cucumbers, the tanginess of the pickles, and the explosion of flavors from the seasonings – all without compromising your keto diet goals.
- 2medium cucumbers, thinly sliced
- 1/3cup cider or white vinegar
- 1/3cup water
- 2tablespoons sugar
- 1/2teaspoon salt
- 1/8teaspoon pepper
- Seasoning pickle
- Chopped fresh dill weed or parsley, if desired
- Place cucumbers in small glass or plastic bowl.
- In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
- Drain cucumbers. Sprinkle with dill weed, and seasoning pickle. Store covered in refrigerator.