Creamy Dill Cucumbers: The Cool Taste of Summer
This is recipe is a cool summer treat we never seem to tire of! The crunch of the cucumber with the creamy sauce and fresh dill - oh boy! Often I've been tempted to drink the sauce once the cucumbers run out, but instead, I put it to good use as a light salad dressing.
Right now in our garden the cucumbers are really kicking in, so we've been having this side dish frequently. It pairs well with chicken, fish, steak, pretty much anything your cooking up on a hot summer day. Definitely a barbecue must have. Enjoy!
3-4 cucumbers
1/2 cup mayonnaise, low fat or Veganaise okay
1/2 cup nonfat plain yogurt
1 1/2 Tbsp cider vinegar
1 Tbsp sugar
1 Tbsp skim milk
1 Tbsp finely chopped dill
1/4 cup snipped chives
1/4 tsp pepper
1 Tbsp salt
Peel and score cucumbers with a fork, or, if preferred, peel and don't peel the cucumbers in alternating strips to give a striped look. Either way makes the cucumbers a little more festive.
Slice the cucumbers into thin coins and place them in a colander. Sprinkle with salt and let stand for at least ten minutes (this draws out extra water and removes bitterness.)
Make the dressing by whisking together the remaining ingredients. Then, squeeze off excess water from the cucumbers and blot with a paper towel if needed.
Add them to the dressing.
Garnish with nasturtiums, parsley and more snipped fresh chives. Refrigerate until serving.
Right now in our garden the cucumbers are really kicking in, so we've been having this side dish frequently. It pairs well with chicken, fish, steak, pretty much anything your cooking up on a hot summer day. Definitely a barbecue must have. Enjoy!
3-4 cucumbers
1/2 cup mayonnaise, low fat or Veganaise okay
1/2 cup nonfat plain yogurt
1 1/2 Tbsp cider vinegar
1 Tbsp sugar
1 Tbsp skim milk
1 Tbsp finely chopped dill
1/4 cup snipped chives
1/4 tsp pepper
1 Tbsp salt
Peel and score cucumbers with a fork, or, if preferred, peel and don't peel the cucumbers in alternating strips to give a striped look. Either way makes the cucumbers a little more festive.
Slice the cucumbers into thin coins and place them in a colander. Sprinkle with salt and let stand for at least ten minutes (this draws out extra water and removes bitterness.)
Make the dressing by whisking together the remaining ingredients. Then, squeeze off excess water from the cucumbers and blot with a paper towel if needed.
Add them to the dressing. 
Garnish with nasturtiums, parsley and more snipped fresh chives. Refrigerate until serving.
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