Creamy Cucumber and Dill Salad (Volumetrics)
"Lighter than sour cream versions, this salad goes well with fish. If you own a mandoline, use it to make thin slices. From The Volumetrics Eating Plan."
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 4
ingredients
- 4 cups thinly sliced English seedless cucumbers, about 1 pound
- 1 teaspoon salt, divided
- 1⁄3 cup yogurt cheese (Greek-style yogurt)
- 2 tablespoons rice wine vinegar
- 2 tablespoons minced fresh dill
- ground black pepper (use white pepper if you don't like black specks)
- 1 cup thinly sliced red onion
directions
- Toss the cucumber and 1/2 tsp salt together in a colander set over a bowl. Let stand for 30 minutes, stirring occasionally. Rinse and dry the cucumber slices and discard the liquid.
- Whisk together the remaining ingredients (except onions) and the remaining 1/2 teaspoon salt in a large bowl until smooth. Add the cucumber and onions and toss to coat. Chill, covered, for 1 hour before serving.
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RECIPE SUBMITTED BY
zeldaz51
United States
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