Low-Carb Cucumber Salad with Easy Balsamic Dressing

Ingredients

• 6 small Persian cucumbers or other small cucumbers
• 1/4 cup mayo
• 1 T best quality balsamic vinegar
• 1 1/2 – 2 T Monkfruit Sweetener or other sweetener of your choice; use more or less depending on the quality of your vinegar
• 1 tsp. fresh lemon juice
• 1 tsp. garlic puree
• Sea salt to taste
• Fresh ground black pepper to taste

Directions

1. Cut the ends from the cucumbers, then slice them into rounds about 3/8 inch thick. Persian cucumbers do not need peeling, but garden cucumbers can be partially peeled in strips, and waxed grocery-store cucumbers are best peeled all the way.
2. In a small bowl or measuring cup, whisk together the mayo, white balsamic vinegar, Monkfruit Sweetener, or sugar, lemon juice, and garlic.
3. Begin with the lesser amount of sweetener, then taste the dressing and decide whether it needs a little more.
4. Transfer the cucumbers to a serving bowl.
5. Pour the dressing over the cucumbers, add sea salt and pepper, toss to coat, and serve.
6. You can also refrigerate the salad for an hour or two before bringing it to the table.