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This keto salad is based on an old classic - creamy cucumber salad. What I love about it most is that it takes just a few minutes to prepare and uses a few simple ingredients.
Unlike the traditional recipe which includes sour cream, I made it dairy-free by using paleo mayonnaise and added sliced radishes for an extra crunch. I like to serve mine as a side with steak, barbecued fish, or crispy duck breast.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.2 grams
Protein1.7 grams
Fat23.2 grams
Calories234 kcal
Calories from carbs 7%, protein 3%, fat 90%
Total carbs6.1 gramsFiber1.8 gramsSugars3.6 gramsSaturated fat3.3 gramsSodium110 mg(5% RDA)Magnesium23 mg(6% RDA)Potassium324 mg(16% EMR)
Ingredients (makes 6 servings)
Dressing:
Salad:
- 3 large cucumbers, sliced (900 g/ 1 lb)
- 200 g radishes, sliced (7.1 oz)
- 1/2 large red onion, sliced (85 g/ 3 oz)
Instructions
- Prepare the dressing by mixing the lemon juice and mayonnaise.
- Season with salt and pepper to taste. Optionally, add 1-2 teaspoons of vinegar. Add freshly chopped dill and mix well.
- Using the slicing attachment on your food processor or a knife, thinly slice the cucumbers, radishes, ...
... and red onion. Place the sliced vegetables in a mixing bowl.
- Pour the prepared dressing over the sliced vegetables.
- Mix until well combined. Serve as a side with meat or fish, as an appetiser, or light dinner. Eat immediately, or store in the fridge for up to 2 days.
Cucumber & Radish Salad
Ingredients (makes 6 servings)
Dressing:
- 3/4 cup paleo mayonnaise (165 g/ 5.8 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- salt and pepper, to taste
- 2-4 tbsp chopped dill
- Optional: 1-2 tsp coconut vinegar or apple cider vinegar
- Optional: 1-3 tsp powdered Erythritol or Swerve
Salad:
- 3 large cucumbers, sliced (900 g/ 1 lb)
- 200 g radishes, sliced (7.1 oz)
- 1/2 large red onion, sliced (85 g/ 3 oz)
Instructions
- Prepare the dressing by mixing the lemon juice and mayonnaise.
- Season with salt and pepper to taste. Optionally, add 1-2 teaspoons of vinegar. Add freshly chopped dill and mix well.
- Using the slicing attachment on your food processor or a knife, thinly slice the cucumbers, radishes, ... ... and red onion. Place the sliced vegetables in a mixing bowl.
- Pour the prepared dressing over the sliced vegetables.
- Mix until well combined. Serve as a side with meat or fish, as an appetiser, or light dinner. Eat immediately, or store in the fridge for up to 2 days.
Nutrition (per )
Calories234kcal
Net Carbs4.2g
Carbohydrates6.1g
Protein1.7g
Fat23.2g
Saturated Fat3.3g
Fiber1.8g
Sugar3.6g
Sodium110mg
Magnesium23mg
Potassium324mg
Detailed nutritional breakdown (per serving)
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