Having 2 somewhat aged yet still serviceable cucumbers I swore to my wife that I would eat, I riffed off a recipe I read *somewhere* this past year and made the following cucumber salad.
- 2 peeled cucumbers, cut lengthwise into quarters, then (more or less) cubed
- 1 or 2 containers of the 7oz. Fage Greek yogurt (I actually used maybe 10 oz. because I was using up an already-opened half-container – one *or* two would work fine, depending on how creamy you’d like it to be)
- 2 tablespoons extra virgin olive oil
- 1 scallion, chopped thin
- 2 teaspoons dried dill
- 2 teaspoons salt (or more to taste)
- 12 turns of the pepper mill
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic (I have the kind that comes in a jar – fresh garlic might require less)
Except for the cucumbers and scallion, I mixed the ingredients above together for about 2 minutes, then poured over the cucumbers which I had put in a 2-quart container. I mixed gently, then chilled.
This came out pretty good, though next time I might add a bit more dill – you can easily over-dill a dish in my opinion so I wanted to show some restraint here. I would probably not use the balsamic vinegar again. Instead I would use an apple cider vinegar or other lighter-colored vinegar as the dark balsamic, if I had used any more, would have turned the mixture a somewhat unpleasant brownish color which would have detracted from it’s ‘curb appeal’.
I’d say that this serves 4, and each serving would be:
Sat fat: 3g
Net Carbs: 9g (really 6g*)
*Note that Greek yogurt contains ‘sham carbs’ – the carbs listed on the label are higher than what the yogurt really contains because the carb counts is of the *milk that makes the yogurt* – once the yogurt is fermented, some of those sugars get turned into lactic acid which doesn’t count as a ‘carb’.