Ingredients
Units
Scale
- 2 English cucumbers, halved and thinly sliced
- 2 tsp kosher salt
- 1/3 cup plain Greek Yogurt (or Sour Cream)
- 2 tsp - 1 tbsp Dijon mustard (depending on your taste!)
- 4 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 large shallot, halved and thinly sliced
- 1/4 cup fresh dill
Instructions
- Add sliced cucumbers to a colander and toss with a pinch of salt. Place the colander over a bowl and set in the fridge to help draw water from cucumber for 30 minutes.
- In a large bowl, whisk the yogurt, vinegar, oil and mustard together and set it aside
- Gently shake colander to drain excess liquid from cucumbers. Blot cucumbers with paper towel. Add the cucumbers to the dressing and toss gently to combine. Add in dill and season with additional salt and pepper to taste.
Notes
- You can use full fat Greek Yogurt or Fat Free
- You can replace the Greek Yogurt with full fat sour cream for a higher fat grams
- Prep Time: 30 minutes
- Category: Sides
- Method: No-Bake
- Cuisine: Keto, Low Carb, Gluten Free
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 48
- Sugar: 1 g
- Fat: 2.3 g
- Carbohydrates: 4.2 g
- Protein: 2.8 g
