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Sunday, July 13, 2014

Creamy Cucumber Dill Salad

Since I sabotaged your diet with last week’s recipe of my Double Stuff Oreo pancakes, I thought I would share with you this deliciously light cucumber salad so you can get back on track.

I love cucumbers, especially during the summer since they make me feel cooler and I can snack on them anytime. I also add a slice or two to my water for flavoring and because cucumbers have a diuretic effect.

Cucumbers are a crisp delicacy during the summertime. They’re low in calories, fill you up, and delicious just by themselves. In addition, they have a cooling effect making them great for any summer meal or drink.

Not only can you use cucumbers in meals and drinks but you can use cucumber slices for puffy eyes, dark eye circles, and sunburns. Cucumbers have the same pH level as your skin, helping to restore your skins natural acid mantle. They are a great natural beauty booster.

But today, we’re going to use them in this creamy summertime salad. The cucumbers paired with the dill, onion, and garlic is quite addictive as I’ve made this salad for the last 3 weeks. It’s flavorful, low in calories and carbs, and gluten-free!

And instead of sour cream, as the original recipe calls for, I use plain Greek yogurt. Making this the perfect summer salad, so you can enjoy the Double Stuff Oreo pancakes on the weekends {smile}!!

Creamy Cucumber Dill Salad


1 English cucumber, sliced

¾ teaspoon sea salt

1 cup Greek plain yogurt

2 Tablespoons apple cider vinegar

1 small sweet Italian red onion (can also use ¼ cup of Maui onion), sliced and quartered

2 cloves garlic, minced

¼ cup fresh dill, chopped

Dash of Black pepper


In a medium bowl, add yogurt, apple cider, sea salt, and pepper. Mix until blended. Place in refrigerator.

Prepare cucumber slices, size depends on your liking, I prefer mine thick so they are crisp. Set aside.

Slice onion and cut into quarters. Place aside with cucumber.

Mince garlic cloves and place with cucumbers and onion.

Wash and chop dill.

 Bring bowl out of the refrigerator and add in cucumber slices, onion, garlic, and dill. Mix well.

Cover and place in refrigerator for at least one hour before serving so flavors can combine and it can chill.

Mix before serving. Enjoy!!

*Helpful Hints*

- This recipe calls for English cucumbers, which are known for not having seeds. You can use regular cucumbers.

- Can also use dried dill if you don’t have any fresh dill available.

- I use Fage Greek non-fat plain yogurt, as that is my favorite yogurt because its thick and creamy with no sour taste like other plain yogurts.

- Best if it sits overnight so flavors can combine.

- All measurements are US

Recipe adapted from Melanie at nutritious eats

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