Fresh Cucumber and Beet Salad

Crisp • Refreshing • Anti-Inflammatory • WW-Friendly

⏱️ Time & Yield

• Prep: 10 minutes

• Serves: 3–4

• WW Points: 0–1 point per serving (depending on oil)

🛒 Ingredients

• 2 medium cucumbers, thinly sliced

• 2 medium cooked beets, peeled & sliced
  (roasted or boiled; no sugar added)

• 2 tbsp red onion, thinly sliced (optional)

• 2 tbsp fresh dill or parsley, chopped

Simple Dressing

• 1 tbsp lemon juice or apple cider vinegar

• 1 tsp olive oil (optional for WW)

• Salt & black pepper, to taste

👩‍🍳 Instructions

1. Add cucumbers, beets, onion, and herbs to a bowl.

2. Whisk lemon juice, olive oil (if using), salt, and pepper.

3. Pour dressing over salad and toss gently.

4. Chill 10 minutes for best flavor. Serve fresh.

⭐ Tips

• Use English or Persian cucumbers for less water

• Slice beets thin for better balance

• Add dressing just before serving to keep it crisp

❓ Q & A

Q: Is this salad good for weight loss?
A: Yes—very low calorie, high in fiber, and helps reduce bloating.

Q: Can I make it ahead?
A: Yes. Prep veggies ahead; dress right before serving.

Q: Can I use canned beets?
A: Yes—rinse well and choose no-sugar-added.

Q: How long does it keep?
A: Best within 24 hours refrigerated.

🔄 Variations

• WW Zero-Point: Skip olive oil

• Mediterranean: Add a little feta (adds points)

• Creamy: Add 1 tbsp Greek yogurt + lemon

• Spicy: Add chili flakes or grated horseradish