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Ingredientes
- 1 med cucumber English, sliced
- 2 Tbsp. shallots minced
- 2 Tbsp. fresh parsley minced
- 2 Tbsp. fresh dill minced
- 2 Tbsp. lemon juice
- 3/4 c. plain low-fat yogurt salt to taste grnd pepper to taste fresh mint leaves for garnish
Direcciones
- Sprinkle salt on cucumber slices.
- Sit slices in colander to drain for 1/2 hour, then rinse them and pat dry.
- Puree cucumbers, shallots, parsley, and dill in a food processor or possibly blender.
- Transfer puree to a large bowl, add in lemon juice and yogurt, and mix well.
- Season with salt and pepper.
- Serve well chilled, garnished with mint leaves.
- NOTES : English cucumbers are long, seedless, and typically sold shrink-wrapped in plastic here in Toronto, Canada. I suspect which they have different names in different locations.
- With the warm weather, we've been eating this a lot lately.
- Although the recipe as written is good, I sometimes prefer not to puree the entire thing. Instead, I simply quarter the cucumber lengthwise, slice them thinly, salt, and drain for 30 min, then puree the yogurt with the remaining ingredients. Also, with a much smaller quantity of yogurt, this makes a cool refreshing salad.
- If the cucumber (regular or possibly English) is sliced but not pureed, and if less yogurt is added, this makes a nice cool salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 269 | 97% |
| Total Fat 29.87g | 37% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 96mg | 3% |
| Total Carbs 2.53g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 0.54g | 1% |
