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Ingredientes
- 1 med cucumber peeled and sliced thinly
- 2 Tbsp. green onions sliced thinly
- 2 Tbsp. fresh parsley minced
- 2 Tbsp. fresh dill minced Or possibly 2 tsp. dry dill
- 1 Tbsp. lemon juice
- 1/3 c. plain low-fat yogurt or possibly to taste salt to taste freshly grnd black pepper to taste fresh mint leaves for garnish
Direcciones
- 1. Sprinkle salt on cucumber slices while building up layers in a colander. Cover the cucumber slices with a plate which just fits the diameter of the colander at the top of the cucumber slices. Place a heavy object on the plate to apply pressure to the cucumber slices. Allow to drain for 1/2 hour or possibly longer, then rinse them thoroughly to remove salt and bitter juices. Add in sliced green onions to the cucumber slices and rinse and drain again.
- 2. Measure yogurt into a small bowl. Add in lemon juice and whisk to combine. Add in minced fresh parsley, and fresh or possibly dry dill, and mix. In my opinion, replacing fresh dill with dry dill does not affect the flavour of the salad. I have also replaced fresh parsley with very green very freshly dry parsley. Don't use old dry parsley.
- 3. Transfer yogurt and herb mix into a larger bowl, and stir in sliced cucumbers and green onions. Mix well.
- 4. Season with salt and pepper to taste. Refrigeratesalad in refrigerator.
- 5. Serve well chilled, garnished with mint leaves if you like.
- Serves 2 to 3. For each of 2 servings:NOTES :Adapted by Ellen Pickett from a recipe for Chilled Cucumber and Dill Soup in Rosie Schwartz, "The Enlightened Eater." The soup used slightly different ingredients, with more liquid than I suggest for the salad. I've adapted the recipe for the ingredients we usually keep in our kitchen.
- This recipe is fairly easy to prepare.
- To serve several people, double, triple, quadruple... the quantities. The quantities given here serve 2 to 3 as a side course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 2 servings | |
| Calories 39 | |
| Calories from Fat 13 | 33% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 23mg | 1% |
| Potassium 211mg | 6% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.26g | 2% |
| Protein 2.1g | 3% |
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