4 Young Cucumbers, sliced thick
1 1/2 tsp Flower of the Ocean Sea Salt
2 Carrots, thinly sliced
2 Scallions, diced
4 Stalks Celery, thinly sliced
2 Stalks Fresh Dill (optional), finely chopped
1/3 cup Stevia or Agave Syrup
3/4 cup Apple Cider Vinegar
1 Tbs Olive Oil
Combine stevia or Agave, Vinegar, oil and salt in a bottle. Shake well. In a serving bowl, add the cucumbers, carrots, celery (if slicing by hand is too labor intensive, then use a mandoline or Spirooli or Saladacco)and dill.
Pour mixture from the bottle over the vegetables and garnish with scallions. Allow to sit in a refrigerator for at least 1-2 hours before serving on a hot summer night or afternoon.
