Healthy Cucumber Salad with Bacon

A refreshing cucumber salad featuring crispy bacon and a tangy dressing, perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 180

Main Ingredients

2 large cucumbers Look for fresh, organic ones with firm skin. English cucumbers are also a great option.
4 slices bacon Opt for high-quality, thick-cut bacon for the best flavor. Applewood-smoked bacon adds a wonderful touch.
1 small red onion The sharpness of a red onion mellowed in the dressing adds a wonderful sweetness to the salad.
2 tablespoons apple cider vinegar Choose an organic brand for better flavor and health benefits.
1 tablespoon olive oil Extra virgin olive oil is my go-to for its rich flavor.
to taste salt & black pepper Always go for freshly ground pepper for a kick!
1 tablespoon fresh dill If you can, use fresh dill for its aromatic properties; dried dill can be used in a pinch.

Preparation and Cooking

Slice the cucumbers about ¼-inch thick; cut thin slices of the red onion.
Place the bacon into a cold skillet and cook over medium heat until crispy, about 8-10 minutes.
Once crispy, transfer the bacon to paper towels to drain excess grease, reserving about a tablespoon of bacon fat in the skillet.
In a large bowl, whisk together the apple cider vinegar, olive oil, reserved bacon fat, salt, and black pepper.
Add the sliced cucumbers and red onion to the vinaigrette and toss until every piece is well-coated.
Crumble the crispy bacon and sprinkle it over the top along with fresh dill. Toss gently to combine, then refrigerate for at least 15 minutes for the flavors to meld.

Best stored in an airtight container in the fridge for 1-2 days. Avoid dressing the salad until just before serving to keep it fresh and crunchy.