Servings: 8 (Makes 4½ cups) 1x
Scale
Ingredients
- 2 medium English cucumbers, thinly sliced into rounds (4 to 5 cups)
- ½ teaspoon fine salt
- ½ cup full-fat plain Greek yogurt
- ¼ cup heavy whipping cream
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure honey
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup thinly sliced white onion (~½ of a small onion)
- 1 tablespoon chopped fresh dill
Instructions
- Place the sliced cucumbers in a colander in the sink. Sprinkle the ½ teaspoon salt over top and gently toss to coat. Let the cucumbers sit that way for 20 to 30 minutes, allowing the excess liquid to run off into the sink.
- While the cucumbers are resting, in a medium bowl, whisk together the yogurt, heavy cream, vinegar, honey, garlic powder, and pepper until mixed; set aside.
- After the cucumbers have sat for 20 to 30 minutes, gently squeeze out any excess liquid from them, then pat the cucumbers dry with paper towels or a clean dish towel.
- Add the sliced cucumbers, onion, and dill to the bowl with the dressing and toss until the cucumbers are well coated.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Substitutions:
– May sub ½ cup sour cream for the Greek yogurt
– May sub half-and-half for the heavy cream
– May use white vinegar or fresh lemon juice instead of apple cider vinegar
– May use a red onion instead of a white onion
– May use ½ teaspoon dried dill in place of the fresh dill
Nutrition Information
- Serving Size: ⅛ of the recipe or ~ ½ cup
- Calories: 56
- Fat: 4 g
- (Sat Fat: 2 g)
- Sodium: 110 mg
- Carbohydrate: 4 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 2 g
- Cholesterol: 13 mg