Friday, June 29, 2012

3 Minute Cucumber Dill Salad

It's the Friday before a long-weekend filled with colour and celebration!  Not only is Sunday Canada Day, but this week is Gay Pride Week in Toronto which culminates in a myriad of wonderful events across the city.

Unfortunately, it is also supposed to be crazy hot this weekend, which means I am going to be very whiney about doing anything outdoors...

In addition, my newest nephew - Stone Cooper Collins - was born last night, so congrats to my brother-in-law and sister-in-law (Adam's sister and husband)!!

View IMG-20120629-00158.jpg in slide show

Isn't he cute??

So you may have lots of leisure time coming up this weekend, or your weekend may be jam-packed with activities.  Either way, who doesn't appreciate a recipe that's crazy quick?

The only thing better than how delicious this salad is, is how ridiculously easy it is to make.  It's a perfect, refreshing side dish for a summer meal. 

As a bonus, it's crazy low in calories too.  Go ahead, eat the whole recipe!

3 Minute Cucumber Dill Salad

1 large English cucumber, cut in half length-wise and then sliced into half circles
1 clove garlic, minced
1 tbls fresh dill, chopped, or 1 tsp dried dill weed
1/4 cup rice vinegar  (unseasoned, sugar-free kind)
1/4 tsp Herbamare, or regular sea salt
Fresh ground black pepper, to taste

Combine all ingredients and refrigerate for at least 20 minutes.  The longer it sits, the better it will taste!  Keeps in the fridge for 3-4 days.

Enjoy the long weekend everybody!!

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