Cucumber Salad with Sour Cream and Dill
A light, refreshing summer cucumber salad
Servings 2 servings
- 1 large cucumber
- 2 tsp. kosher or sea salt
- 1 tblsp. light sour cream
- 1 finely chopped green onion
- 1 tsp. chopped fresh dill
- 1 tsp. vinegar
- Pinch of sugar
- Pinch of salt and pepper
Peel the cucumber(s) and cut into thin slices.
Place the cucumber slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.
Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.
When ready to serve, rinse the cucumbers and pat dry with paper towels.
Toss cucumbers with the dressing and serve.
Serving: 1g | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2371mg | Fiber: 1g | Sugar: 3g