Cucumber Dill Salad
A light and refreshing summer side. Perfect for a light lunch and it only takes minutes to make.
Servings: 4 servings
Calories: 42kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 42kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1.6mg | Sodium: 106mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g