Submitted by: Mary B
Prep Time: 0 Seconds
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This was a salad that was offered to sample at the local Farmers Market that I go to. I made it for Memorial Day and it was a huge hit.
Thinly slice cucumber and toss with salt in a large bowl. Cover with plate that rests directly on cucumbers; weigh down with a spare can. Let stand 1 to 2 hours. Drain in colander; rinse well. Combine lemon juice, olive oil, stevia, and dill in serving bowl. Mix in thinly sliced onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.
To tell you the truth, I was in a hurry and skipped the whole of #1, and just added it all together. It was still really good, but probably a bit more watery then it should have been. You could probably also add green and or red peppers, celery, or cherry tomatoes.