Creamy Cucumber Side
Serves 4
This simple side dish gives a cool note to summer suppers and works well with salmon or lamb. Any mild-flavored vinegar can be used in this warm weather recipe. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52.
Special Diets:
Ingredients
- 1 organic English cucumber (about one lb-sized)
- 1/2 Vidalia onion peeled
- 1 teaspoon Kosher salt
- 1 tablespoon rice vinegar
- 1 teaspoon organic cane sugar
- 1/2 cup best quality Greek yogurt
- 2 tablespoons fresh dill chopped
- Zest of one Meyer lemon
Method
Slice the cucumber and onion as thinly as possible. Place slices in a colander, sprinkle with the salt, stir and seat the colander over a bowl to catch the released liquid. Refrigerate for one hour.
Discard the extra liquid and now rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.
Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill and lemon zest. Chill for an hour, stir again (juices will have settled) and serve.
Nutritional Info:
Per serving: 60 calories (25 from fat), 3g total fat, 2.5g saturated fat, 5mg cholesterol, 130mg sodium, 6g carbohydrates (2g dietary fiber, 4g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 organic English cucumber (about one lb-sized)
- 1/2 Vidalia onion peeled
- 1 teaspoon Kosher salt
- 1 tablespoon rice vinegar
- 1 teaspoon organic cane sugar
- 1/2 cup best quality Greek yogurt
- 2 tablespoons fresh dill chopped
- Zest of one Meyer lemon