Gluten Free Cucumber Salad with Creamy Dill Salad Dressing

Ingredients:

For the Salad
• 1 long cucumbers peeled and sliced thinly, cut in half first, if you like
• 1 green onion sliced thinly and then coarsely chopped
• 2 baby carrots shredded
For the Dressing
• 1/2 cup gluten-free sour cream or Greek yogurt
• 1 Tablespoon white vinegar
• 1 teaspoon dried dill
• 2 - 3 pinches of stevia powder
• 3 pinches of fine sea salt
• 20 turns of fresh ground black pepper

Instructions:

1. Add all dressing ingredients to a bowl and whisk until well blended; and refrigerate for at least 1 hour if using for another purpose.
2. Whisk again before serving.
3. Combine all salad ingredients and toss.
4. Refrigerate for one hour.
5. Either pour dressing over individual salads or pour over entire salad, toss and serve immediately.
6. Refrigerate any leftovers. The salad dressing will expire upon the expiration date of the sour cream/yogurt.

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