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Creamy Cucumber-Dill Salad


Last updated 5/25/2021 at 10:20am

8 large (about 5 pounds) cucumbers

1 teaspoon salt

6 large radishes

1 container (8 ounces) plain low-fat yogurt

1/2 cup reduced-fat sour cream

1/2 cup fresh dill, loosely packed, chopped

2 tablespoons fresh lime juice

1/4 teaspoons ground black pepper

1 small garlic clove, crushed with press

1. With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; with teaspoon, scoop out seeds. With knife or in food processor fitted with slicing blade, thinly slice cucumber halves crosswise. In large bowl, toss cucumbers with salt; let stand 30 minutes.

2. Meanwhile, thinly slice radishes; transfer to serving bowl. Add yogurt, sour cream, dill, lime juice, pepper and garlic. Stir until well-combined.

3. With hand, press sliced cucumbers over sink to remove as much liquid as possible. Pat cucumbers dry with paper towels.

4. Add cucumbers to bowl with yogurt mixture. Toss until evenly coated. Cover and refrigerate at least 1 hour or overnight to blend flavors. Yields 10 (1/2 cup) servings.

* Each serving: About 60 calories, 2g total fat (1g saturated), 6mg cholesterol, 180mg sodium, 9g total carbohydrate, 2g dietary fiber, 3g protein.

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