Gurkensalat (German Cucumber Salad) Is a Must-Have Side

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 large English cucumbers, unpeeled

½ teaspoon salt, divided

¼ cup light sour cream

3 tablespoons low-fat plain strained yogurt (Greek-style)

1½ tablespoons cider vinegar

1 tablespoon chopped fresh dill, plus more for garnish

½ teaspoon ground pepper, plus more for garnish

Directions

Using a mandoline, thinly slice cucumbers. Arrange the cucumber slices in a single layer on paper towels or a clean kitchen towel. Sprinkle with ¼ teaspoon salt and let stand until the cucumbers release some of their moisture and look glossy, about 15 minutes.

Meanwhile, whisk ¼ cup sour cream, 3 tablespoons yogurt, 1½ tablespoons cider vinegar, 1 tablespoon dill, the remaining ¼ teaspoon salt and ½ teaspoon pepper together in a large serving bowl until smooth. Refrigerate until ready to use.

Pat the cucumbers dry with clean paper towels or a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly.

Garnish with additional dill and pepper, if desired. Serve immediately.

Nutrition

• Calories: 57 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 281 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 3 g