Make year-round, serve with anything
Creamy cucumber salad takes a while to make – several hours from start to serving. Most of that time is refrigeration though. It will be a family favourite, and none of the preparation steps are difficult.
Though it goes naturally well with our lighter summer fare, this delicious cucumber salad can be made year-round. It is a great palate-cleanser when you cook spicy or Indian foods. During the summer, we use our own garden-grown cucumbers. From the supermarket, fresh seedless English cucumbers do the job just as well.
Ingredients
- Start two to four hours before serving;
- Serves 4 to 6, depending on portions. The recipe can be easily scaled up. Cucumber salad refrigerates well for a few days.
| Ingredient | Quantity |
|---|---|
| Large cucumber (sliced or shredded) | One |
| No-fat sour cream | 2,150 mL |
| No-fat yogurt | 100 mL |
| Chopped mint leaves | 12 to 20 leaves |
| Garlic granules | About one teaspoon |
| Fresh dill | Chop and add to taste |
| Paprika | To garnish |
Preparation
- Using a mandolin, thinly slice or shred the cucumber into a medium-sized bowl;
- Cover the dish, refrigerate, and allow to stand for between two and four hours. The cucumber will lose some of its water;
- Drain off the fluid, and stir in the garlic granules, dill, sour cream and yogurt, mixing thoroughly;
- Finely chop the mint leaves, and incorporate into cucumber mixture;
- Garnish with a bit of paprika for colour, and serve. Diners can use a small side bowl with a dessert spoon to enjoy it.
I had to mind the cats and go to the Legislature during that cruise. I am looking forward to enjoying…