Healthy Cucumber Salad with Bacon

A light and vibrant cucumber salad with crispy bacon, tangy dressing, and fresh dill. Perfect for summer gatherings!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 150

Main Ingredients

2 large cucumbers Choose firm, unwrinkled cucumbers for the best crunch.
4 slices bacon Use a thick cut for maximum flavor or turkey bacon for a lighter version.
1 small red onion Red onions add a sweet bite; white or yellow can be used as substitutes.
2 tablespoons apple cider vinegar Use raw, organic for more probiotics.
1 tablespoon olive oil A high-quality extra virgin olive oil is recommended.
to taste salt Add fresh cracked pepper for aroma.
to taste black pepper
1 tablespoon fresh dill Fresh dill straight from the herb garden is ideal.

Preparation

Slice the cucumbers about ¼-inch thick and thinly slice the red onion. Set aside.
In a cold skillet, place the bacon slices and cook over medium heat, turning occasionally until crispy, about 8-10 minutes.
Transfer the crispy bacon to a plate lined with paper towels to drain excess grease, reserving about a tablespoon of the bacon fat in the skillet.
In a large bowl, whisk together the apple cider vinegar, olive oil, reserved bacon fat, and season with salt and black pepper.
Add the sliced cucumbers and red onion into the dressing, tossing gently until 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 before serving.

Always opt for the freshest ingredients. This salad holds up beautifully as leftovers and can be customized with various herbs and spices.