Creamy Cucumber Salad
- Number of Servings: 4
Ingredients
4 medium cucumbers2 tablespoons finely chopped fresh dill2 tablespoons kosher salt1/2 cup fat-free Greek yogurt1 tablespoons white vinegar2 garlic cloves, minced1 teaspoon Hungarian paprika
Slice cucumbers very thinly, preferably using a mandolin. Layer small amount of cucumbers in colander, then sprinkle with a small amount of the salt. Continue layering until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top. (Make sure the colander is in sink or a large bowl.)
Let cucumbers sit for 1 hour. In the meantime, chop the dill and finely mince the garlic, put aside.
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done. Rinse thoroughly with water, drain well.
After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
Combine all ingredients in a large bowl, except the paprika. Sprinkle with paprika. Chill for at least 2 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Let cucumbers sit for 1 hour. In the meantime, chop the dill and finely mince the garlic, put aside.
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done. Rinse thoroughly with water, drain well.
After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
Combine all ingredients in a large bowl, except the paprika. Sprinkle with paprika. Chill for at least 2 hours.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Nutritional Info Amount Per Serving
- Calories: 58.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 18.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.4 g
- Protein: 4.8 g
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