Cucumber & Dill Salad

Cucumber & Dill Salad

2 English cucumbers, very thinly sliced
1 small white onion, very thinly sliced
2 teaspoons sea salt, more to taste
2 tablespoons white or red wine vinegar
1 tablespoon finely chopped fresh (or 1 teaspoon dried) dill

Toss cucumber and onion slices in a large colander with 2 teaspoons sea salt. Place colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. The cucumbers will shrink considerably as the salt releases their moisture.

Rinse cucumbers and onions under cold running water to rinse off salt. Set aside to drain thoroughly, about 20 minutes.

Toss drained cucumber and onion with wine vinegar, dill and a pinch of salt, if desired. Cover and refrigerate 1 to 2 hours more until ready to serve.

5 ounces of salad is 20 calories.