1 large English cucumber

Pink Himalayan salt

1/2 red onion

1/2 Cup Apple cider vinegar

2 tablespoons avocado oil

2 tablespoons granular erythritol

1/2 teaspoon dried ground oregano

Pround black pepper

1. Slice the cucumber crosswise into thin rounds. Place the cucumber slices in a colandar over the sink. Sprinkle with salt and allow to sit for 10 minutes - this will cause the excess moisture to drain from the cucumbers.

2. Thinly slice the onion and place in a medium sized bowl.

3. Use a paper towel to remove any remaining moisture from the cucumber slices, then add the cucumbers to the bowl with the onion slices. Add the vinegar oil, erythritol, and oregano and gently stir with a spoon. Season to taste with salt and pepper.

4. Place the salad in the refrigerator to chill for at least two hours before serving.