Creamy Cucumber Salad

Creamy cucumber salad

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

  1. Using a mandolin, thinly slice or shred the cucumber into a medium-sized bowl;
  2. Cover the dish, refrigerate, and allow to stand for between two and four hours. The cucumber will lose some of its water;
  3. Drain off the fluid, and stir in the garlic granules, dill, sour cream and yogurt, mixing thoroughly;
  4. Finely chop the mint leaves, and incorporate into cucumber mixture;
  5. Garnish with a bit of paprika for colour, and serve. Diners can use a small side bowl with a dessert spoon to enjoy it.