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Cucumber Dill Salad (Mizeria)
If you're looking for a light and healthy side dish to accompany your meals - this Cucumber Dill Salad is it. This will be a staple at BBQs and picnics.
Prep Time
2
minutes
mins
Total Time
2
minutes
mins
Diet:
Gluten Free
, Low Carb,
Vegetarian
Allergen:
Dairy, Sulphites
Servings:
2
people
Calories:
70
kcal
Author:
Dannii Martin
Ingredients
1
Cucumber
4
tablespoon
Sour cream
2
tablespoon
Fresh dill
chopped
1
Garlic clove
crushed
2
tablespoon
Apple cider vinegar
2
pinch
Sea salt
1
pinch
Black pepper
Instructions
Slice
1 Cucumber
thinly. Season with
2 pinch Sea salt
.
Put into a bowl and add
4 tablespoon Sour cream
,
2 tablespoon Fresh dill
,
1 Garlic clove
,
2 tablespoon Apple cider vinegar
and
1 pinch Black pepper
.
Mix until the cucumber slices are completely coated with the sour cream mixture. Refrigerate until serving.
Notes
If you want a less sour taste, leave out the lemon juice.
Replace the sour cream with yogurt to save some calories.
Dress the cucumber just before serving to maintain its crispness.
You can peel the cucumber if you prefer, but we love the peel.
For a little extra flavour you can add some finely crushed garlic.
Nutrition
Serving:
1
portion
|
Calories:
70
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
43
mg
|
Potassium:
238
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
288
IU
|
Vitamin C:
5
mg
|
Calcium:
47
mg
|
Iron:
1
mg