Cooktop Cove: How to make low-carb creamy cucumber salad
By Robin Donovan
Cucumbers are the unsung heroes of the veggie drawer. They’re crisp and sweet with a mild flavor that pairs with any number of varied cuisines –Middle Eastern, Asian and European. You’ve probably got a cucumber in your fridge right now, and the recipe below is a tasty way to put it to use.
You can substitute low-fat sour cream or Greek-style yogurt for the sour cream if you like. Personally, I love the juxtaposition of the light, refreshing cucumber with the rich creaminess of the full-fat sour cream.
Low-Carb Creamy Cucumber Salad
4
10 minutes
none
10 minutes
1/2 cup sour cream
2 tablespoons minced fresh dill
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1/2 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 3 medium cucumbers, diced
1/4 cup thinly sliced red onion
In a large bowl, whisk together the sour cream, dill, olive oil, lemon juice and garlic.