“Cucumber Salad is great because you make it ahead, and it can sit (in the refrigerator) for several day,” says Stacy Gould from Whole in the Wall Restaurant. “It just gets better.”
Toss together 3 cups of thinly sliced cucumbers, 1 finely chopped onion, 1/4 cup of fresh lemon juice, a tablespoon of sugar, 1/4 teaspoon of black pepper and the secret ingredient: 1/4 cup of dill. Chill and serve.
Source: Stacy Gould, Whole in the Wall Restaurant
What’s your favorite, most nutritious salad topper?