Ingredients (Serves 2)
1 large cucumber, thinly sliced (English cucumber or Persian cucumbers work best)
1 medium tomato, diced (optional)
½ red onion, thinly sliced (optional for added flavor)
2 tablespoons fresh herbs (e.g., parsley, dill, basil), chopped
2 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon extra virgin olive oil (optional if you want to minimize calorie intake)
½ teaspoon garlic powder or 1 clove fresh garlic, minced (optional)
Salt and freshly ground black pepper, to taste
A pinch of chili flakes (optional for a metabolism kick)
(Feel free to add or swap any veggies you enjoy—bell peppers, radishes, or lettuce could all be delicious additions.)
Preparation
Slice the Cucumber
Wash your cucumber thoroughly and peel it if desired. Slice it thinly into rounds or half-moons.
Place the slices in a colander, sprinkle lightly with salt, and let them sit for about 10–15 minutes. This draws out excess water and helps maintain a crisp texture.
Combine the Veggies
Rinse the cucumber slices briefly to remove excess salt, then pat them dry with a clean paper towel.
In a salad bowl, add the cucumber, diced tomato, sliced onion, and fresh herbs.
Make the Dressing
In a small bowl or jar, whisk together the apple cider vinegar (or lemon juice), olive oil (if using), garlic powder (or fresh garlic), and a pinch of chili flakes if you want some heat.
Season with salt and black pepper to taste.
Toss and Chill
Pour the dressing over the cucumber mixture and toss gently until everything is well coated.
Let the salad rest in the refrigerator for 10–15 minutes (or overnight) to allow flavors to meld.
Serve
