Tangy Cucumber Salad
Makes 2 servings
Each serving provides
3 green
2 healthy fats
3 condiments
1/4 cup apple cider vinegar
4 teaspoons olive oil
2 packets stevia/Splenda
¼ teaspoon teaspoon kosher salt
½ teaspoon Freshly ground black pepper
3 cups cucumbers
2 tablespoons finely chopped fresh chives
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to marry. Taste and season with additional salt and pepper as needed before serving
