This Cucumber Dill salad is a great little summer side dish. It uses Greek Yogurt to keep it light. 1 Smart Point per serving!
This salad is very simple and lets the fresh dill flavour shine. You can make this in just a few minutes. If your cucumbers are young and fresh you can skip the draining step.
There are not many flavours going on here but it is a treat when cucumbers and dill are in season. It's ok in winter but a little more run-of-the-mill.
I like this salad with the baby english cucumbers or, in season you can get baby field cucumbers. You know the ones - they are too big for pickles - about 6 " long and a couple of inches in diameter.
With the Greek yogurt this salad is only 1 Smart Point per serving (based on Calculator.net Freestyle pint counter).
So enjoy it as a side to your lunch or dinner.
- 1 English cucumber
- ½ teaspoon salt optional - see Step 1
- 4 stalks celery
- 3 Tbsps Greek yogurt 0% fat
- 1 tablespoon light mayonnaise
- 4 black olives pitted and sliced
- 2 Tbsps fresh dill fronds chopped
- Peel cucumber. Slice lengthwise. If there are a lot of seeds strip them out by scraping the length of the cucumber with a spoon, Chop into bite size pieces. Optional step: This is not needed if you are using baby cucumbers. If using regular cucumber, put chopped cucumber in a sieve with ½ teaspoon salt and allow cucumber to drain about 10 minutes.
- Clean and chop the celery. Mix all ingredients in a bowl and stir til evenly mixed.