Crunchy Pickle & Vegetable Salad
Pickles have been enjoyed as a snack and condiment for thousands of years. They were first made in Mesopotamia around 2400 BC.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Crunchy Pickle & Vegetable Salad
Ingredients
Instructions
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Slice the cucumber, carrot, radish, red bell pepper, pickles, and red onion.
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In a large bowl, combine the sliced vegetables.
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In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper.
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Pour the dressing over the vegetables and toss to combine.
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Let the salad rest in the refrigerator for 30 minutes.
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Sprinkle fresh dill over the salad before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
