Creamy Cucumber and Dill Salad (Volumetrics) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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:
1. 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.
2. 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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