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

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Cucumber Salad

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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.