- Start by washing the cucumbers thoroughly. You can peel them if you prefer, but leaving the skin on provides additional nutrients and fiber.
- Slice the cucumbers and red onion as thinly as possible to allow them to absorb more flavor from the dressing.
- Hard-boil the eggs, cool them under running water, peel, and quarter them.
2. Mix the Dressing:
- In a small bowl, mix the apple cider vinegar and lemon juice together. Season with salt, pepper, and optional crushed red pepper to taste. This dressing adds a zesty, tangy flavor to the salad while enhancing the metabolic benefits.
3. Combine and Chill:
- In a large salad bowl, combine the sliced cucumbers, onions, and gently toss in the hard-boiled eggs.
- Drizzle the dressing over the salad and toss lightly to ensure all ingredients are evenly coated.
- If using, add chopped dill for an extra burst of freshness and flavor.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve:
- Serve this cucumber and egg salad as a light but satisfying lunch or dinner. It’s perfect on its own for a low-calorie meal or as a side dish with a lean protein like grilled chicken or fish.
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