Creamy Cucumber Dill Salad
 
 
To make this whole dish I prepared the cucumber salad first, and let it sit in the fridge. Then I made the remaining components, the potatoes, grilled salmon, and green beans. Here is the recipe for the salad, which can be used in many different meals as a garnish or a side! You can make it a great stand alone salad as well by adding extra cucumber and onion to the recipe! As I was making it I was thinking that the recipe could be simply changed by substituting mint for the dill and using it in an indian inspired Tandoori Chicken dish (I might just have to try it soon!)
Ingredients
  • 1½ cup thinly sliced English cucumbers, cored (very important, the seed core must be scraped out)
  • 1 teaspoon salt
  • ¼ cup thinly sliced green onion or red onions (I used green because I did not have red)
  • 2 tablespoons sour cream
  • 2 tablespoons plain fat-free Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon white or red wine vinegar (usually white is used but I only had red and it worked well!)
  • 1 teaspoon organic coconut sugar
Instructions
  1. In colander, sprinkle cucumber and green onion with salt ; let stand to drain for at least 30 minutes. Pat dry. (skipping this step will result in a very watery salad)
  2. In bowl, whisk together sour cream, yogurt, dill, vinegar and coconut sugar. Add cucumber and onion; toss to coat.
  3. Chill in refrigerator or use immediately
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/grilled-salmon-creamy-cucumber-dill-salad/