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Epicurious

Dilled Cucumber Salad

WHY THEY’RE LIGHT Waxy new potatoes, tossed in a flavorful mustard vinaigrette, easily outdo heavy, mayonnaise-based potato salads, while low-fat yogurt and dill dress up sliced cucumbers. Pack either low-calorie side for a picnic.

Recipe information

  • Yield

    serves 4

Ingredients

2 English cucumbers
2 teaspoons coarse salt
1/3 cup plain low-fat yogurt
1/4 cup loosely packed fresh dill, finely chopped, plus dill sprigs for garnish (optional)
1 teaspoon red-wine vinegar
1/4 teaspoon ground pepper

Preparation

  1. Step 1

    Halve cucumbers lengthwise. With a spoon, scoop out and discard any seeds. Cut crosswise into 1/8-inch-thick slices. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.

    Step 2

    Meanwhile, in a medium bowl, combine yogurt, chopped dill, vinegar, and 1/4 teaspoon pepper.

    Step 3

    Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 30

    Step 6

    Fat: 0.6g (0.3g Saturated Fat)

    Step 7

    Protein: 1.9g

    Step 8

    Carbohydrates: 4.6g

    Step 9

    Fiber: 1g

Everyday Food: Light
TagsSaladCucumberVegetableYogurtDairyDillHerbs & SpicesSideLunchDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickEasyNo-CookSummerCookbooks
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