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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