Salads/ Sides

Cucumber Salad…Back to Basics

Simple and tasty…this is the one salad that I can always make on a moment’s notice because I ALWAYS have these ingredients on hand.

Her original recipe calls for yogurt instead of sour cream, vinegar instead of lemon and sugar instead of Swerve. I like using lemon or lime instead of vinegar and the yogurt is great, too. I used 2% Total Plain Yogurt and it only added 3 net carbs.

Adapted from: She Wears Many Hats

Net Carbs: 6.1

Cucumber Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By leslie Serves: 4
Prep Time: 10 minutes Cooking Time: Fridge for 15 minutes

Back to Basics and always a pleaser. Cool and refreshing and is the perfect compliment to a spicy entree.

Ingredients

  • 4 large cucumbers (about 2 pounds)
  • 3 green onions, sliced
  • 4 Tbl sour cream
  • 2 Tbl fresh dill, minced small or 1 Tbl dried dill
  • 1 Tbl fresh lemon juice
  • 1/2 teaspoon Swerve or your preferred sugar substitute NOTE: the original recipe called for regular sugar and it only increases the Net Carb count by 0.5g)
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Instructions

1

Peel, halve, seed, and slice cucumbers.

2

In a medium bowl, combine sour cream, dill, lemon, sugar, salt, pepper, and garlic powder.

3

Add cucumber to the bowl and toss with sour cream/dill mixture until combined well.

4

Additional salt and pepper to taste, if needed.

5

Refrigerate covered until ready to serve.

Nutrition

  • 66 Calories
  • 8.4g Carbohydrates
  • 3g Fat
  • 2.3g Fiber
  • 2.3g Protein

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

You Might Also Like

No Comments

Leave a Reply