Cool cucumber salads are a solid and flavorful staple to have in your spring or summertime meal repertoire.
8 large cucumbers (about 5 pounds)
1 teaspoon salt
6 large radishes
1 container (8 ounces) plain low-fat yogurt
1/2 cup reduced-fat sour cream
1/2 cup loosely packed fresh dill, chopped
2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
1 small garlic clove, crushed with press
1. With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; with teaspoon, scoop out seeds. With knife or in food processor fitted with slicing blade, thinly slice cucumber halves crosswise. In large bowl, toss cucumbers with salt; let stand 30 minutes.
2. Meanwhile, thinly slice radishes; transfer to serving bowl. Add yogurt, sour cream, dill, lime juice, pepper, and garlic. Stir until well combined.
3. With hand, press sliced cucumbers over sink to remove as much liquid as possible. Pat cucumbers dry with paper towels.
4. Add cucumbers to bowl with yogurt mixture. Toss until evenly coated. Cover and refrigerate at least 1 hour or overnight to blend flavors.
(based on individual servings)
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 180 mg
Carbohydrates: 9 g
Fiber: 2 g
Protein: 3 g
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