Dilled Cucumber Salad

-->

Here you see Dilled Cucumber Salad served alongside 

Spicy Paprika Rubbed Roasted Chicken and Veggies

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Here’s a quick, refreshing side dish to make for a weeknight dinner.  I made this salad while my sheet pan dinner of Paprika Rubbed Roasted Chicken and Veggies was roasting away.  So easy and so yummy!  (Feel free to add cherry tomatoes, radishes, scallions, etc. to this salad because it's quite adaptable.)

2 English cucumbers

Kosher salt

¼ teaspoon freshly ground pepper

1/3 cup plain 2% Greek yogurt

¼ cup loosely packed fresh dill, finely chopped (I’ve also made this with a heaping teaspoon of dried dill when fresh wasn’t available.)

1 teaspoon red wine vinegar

Have the cucumbers lengthwise.  With a spoon, scoop out and discard the seeds.  Slice crosswise into ¼ inch pieces.  Place in a colander set over a bowl or sink.  Toss with 2 teaspoons salt; let stand 15 minutes. 

Meanwhile, in a medium bowl, combine the yogurt, dill, vinegar and pepper. 

Rinse the cucumbers, drain and pat dry.  Add to the bowl with the yogurt dressing; toss to combine. 

Nutritional Information:  (per serving) 30 calories; 0.6 grams fat; 1.9 grams protein; 4.6 grams carbohydrates; 1 gram fiber