Creamy Cucumber Salad
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If you’re thinking there is no way this salad could be healthy, normally I’d say true. There is a substitution you can make that puts this back in a healthy realm. Traditionally a creamy cucumber salad is made with sour cream. Here we substituted a good quality non fat plain Icelandic yogurt. If you used sour cream you’d add 320 calories to this recipe versus 60 calories from the yogurt. Also the yogurt has probiotics which are good for the health of your gut microbiome. Make sure to choose a yogurt that is fat free, high is protein and low in sugars. We like Siggi’s non fat plain yogurt.
MAKES: 4 Servings
PREP/COOK TIME: 15 Minutes plus 1 hour of chilling
INGREDIENTS
3 cups thinly sliced peeled English cucumbers
1 cup thinly sliced red onion
1/2 cup plain, non fat Greek or Icelandic yogurt
1 tablespoons white vinegar
1 tablespoons fresh chopped dill
1 teaspoon granulated sugar
½ teaspoon kosher salt
1/4 teaspoon garlic powder
Freshly cracked Black pepper, to taste
DIRECTIONS
In a medium bowl stir together yogurt, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 1 or more hours.
