PA Dutch Cucumber Salad
Ingredients
2 large cucumbers, peeled and thinly sliced
pinch sea salt
1/2 medium red onion, thinly sliced
1/3 cup avocado mayo
2 tbsp white vinegar
1 tbsp sugar
salt and pepper, to taste
Instructions
Using a mandoline or sharp knife, thinly slice your cucumbers. Place them in a colander and toss with a generous pinch of sea salt. Set the colander in the sink and let the cucumbers drain for about an hour.
Meanwhile, thinly slice your red onion and place it in a bowl of ice water. This step is optional, but it helps mellow out the sharpness of the onion.
In a large bowl, whisk together the mayo, vinegar, sugar, salt, and pepper until smooth. Fold in the drained red onion.
Rinse the cucumbers thoroughly under cold water and gently squeeze out any excess moisture. Fold them into the sauce and onions. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld — or make it a day ahead for even more flavor.
Serves: 6 Time: 1 hour 15 minutes Calories: 65 Protein: 1g Carbs: 7g Fat: 4g
