|Nutritional Guidelines (per serving)|
|Servings: 3 cups (serves 3)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple cucumber salad recipe is great in the summer served with a mild, grilled fish, such as trout. It's a cool side dish that doesn't require heating up the kitchen. It also has only a few ingredients, so you might even prepare it while you away from home.
Dill is the traditional accompaniment for fish, but not everyone loves the flavor. You can change it up and substitute chives, cilantro, mint, or parsley for the dill for a completely different flavor. See what you have growing in your garden and give it a try. You can use dried herbs if that is what is available.
The best tool for this job is a mandoline to quickly slice cucumbers into uniform, thin slices, but you can simply use a knife if you prefer.
- 3 medium cucumbers (about 1 1/2 pounds)
- 1/2 cup thick, Greek-style yogurt or reduced-fat sour cream
- 2 tablespoons minced dill
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Peel the cucumbers with a peeler or knife.
Thinly slice the cucumbers on a mandoline or with a knife, about 1/4 to 1/8 inch thick slices.
In a medium serving bowl, combine the yogurt and dill. Stir to combine them thoroughly.
Add cucumbers and stir to coat the cucumber slices completely with the yogurt-dill mixture.
Season the mixture with salt and pepper.