Start by washing and peeling the cucumbers. Slice them thinly into rounds, about 1/8-inch thick. If you prefer, you can also cut them into half-moons for a different texture.
Thinly slice the red onion and place it into a large bowl along with the cucumbers.
In a small bowl or jar, whisk together olive oil, white wine vinegar, honey or maple syrup, garlic powder, dried dill, salt, and pepper until the dressing is well-combined.
Pour the dressing over the cucumbers and onions, tossing to coat evenly.
Allow the salad to sit for at least 10-15 minutes in the refrigerator to let the flavors meld together. You can also let it marinate for longer if desired for a more intense flavor.
Brussels sprouts in cream cheese mustard sauce!
My grandmother’s Ambrosia Salad is unparalleled! She crafts it to perfection.
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This recipe is now my absolute favorite breakfast and can also be taken on the go.
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I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
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