Creamy Cucumber & Dill Salad

2 Reviews
100% would make this recipe again

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Preparation : 15 min Standing : 30 min
70 calories/serving

Ingredients

2 cucumbers, medium size 500 g
1 cup lactose-free yogurt 260 g
4 tbsp wine vinegar 60 mL
6 drops Tabasco sauce 0.63 mL
ground pepper to taste [optional]
2 scallion, green tops, or chives, green tops only, thinly sliced
2 tbsp fresh dill, fresh chopped 4 g

Method

  1. Wash and peel the cucumbers (for presentation, peel strips alternately leaving strips with skin on). Slice cucumber thinly and set aside on a plate.
  2. In a bowl, combine sour cream and vinegar. Add the Tabasco sauce, green onions or chives and half of the fresh dill. Season with pepper to taste.
  3. Pour dressing over sliced cucumbers then chill for at least 30 min.
  4. Sprinkle with the remaining fresh dill, then serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

70

Fat

2 g

3 %

Saturated 1.1 g
+ Trans 0.1 g

6 %

Cholesterol

10 mg

Sodium

40 mg

2 %

Carbohydrate

8 g

3 %

Fibre

1 g

4 %

Sugars

5 g

Net Carbs

7 g

Protein

3 g

Vitamin A

7 %

Vitamin C

12 %

Calcium

10 %

Iron

4 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Vitamin K
Source of  :
Calcium, Magnesium, Manganese, Vitamin A, Vitamin C
Low  :
Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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