Cucumber Salad

Yields: 4 servings

Ingredients:

4 cups fresh pickle cucumbers, sliced

1⁄4 cup purple onion, sliced

1 Tablespoon extra-virgin olive oil

1⁄2 teaspoon salt

2-4 Tablespoons lemon juice

1 teaspoon dill weed

1/2 teaspoon celery seed

Directions:

Combine prepared cucumbers and onion in a covered container. Set aside.

In a small mixing bowl, combine the remaining ingredients and pour over the cucumbers.

Toss and refrigerate for 2 hours.

Tip: Pickle cucumbers are short, fat, variated (lighter and darker green) cucumbers.q

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