Cool & Creamy Cucumber Salad [Keto, Low-carb, Sugar-free, Gluten-free]
Cool & Creamy Cucumber Salad
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free | Vegetarian
This fresh take on a classic summery side brings a type of nostalgic joy to my heart. Picnics in the park and GREAT comfort foods, you have to have a crisp, cool salad nearby. The addition of feta cheese adds a creamy Mediterranean twist, while the lemon and dill easily make this light and refreshing.
A quick, super easy, not-your-average dish to bring to the next cookout! This makes a great side dish for pretty much any occasion, but it’s also great for meal prepping too.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 4 (makes about 4 cups of salad)
Calories: 154 g
Protein: 5.1 g
Fat: 10.2 g
Net Carbs: 8.5 g
INGREDIENTS:
2 - English cucumbers
2 tsp - Sea salt
ÂĽ - Red onion, thinly sliced
Âľ cup - Sour cream
ÂĽ cup - Full-fat, plain, Greek yogurt
2 Tbsp - Fresh lemon juice (from one lemon)
½ tsp - Cracked black pepper (plus extra for garnish)
ÂĽ cup (about ÂĽ ounce), loosely packed - Fresh dill, chopped (stems removed) (or 1 tsp of dried dill)
ÂĽ cup - Feta cheese (plus extra for garnish)
Optional, for garnish - Extra fresh dill, extra cracked pepper, extra feta cheese, and/or red onion slices
PRO TIPS:
This is a great recipe to practice your cutting skills! Take your time to slice the cucumbers evenly and safely, but for a time saving hack, this is a good time to use a mandolin slicer, if you have one. (If you're interested in buying one, I recommend either THIS one or THIS one on Amazon.)
For a complete meal, try these with my Crispy Garlic Butter Steak on page 42 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE CUCUMBERS Start by thinly slicing the cucumbers (see PRO TIPS) and placing them into a large mixing bowl. Season them with salt, then toss the cucumbers until they are evenly coated. Be sure to separate any pieces stuck together to make sure every surface is covered. Set the bowl in the fridge for 15 minutes, tossing them halfway through.
While the cucumbers marinate, thinly slice the onion and chop the dill. Place the onions into a bowl with cool water to let them soak for a few minutes. This will soften the pungent flavor from the raw onion. After 15 minutes, take the cucumbers out of the fridge and carefully pour the accumulated liquid out of the bowl. Rinse off the cucumbers twice with cold water to remove the excess salt, then pour the cucumbers into a large strainer. Press down on them very well to squeeze out as much liquid as possible. You can also use paper towels to dry off the cucumbers afterward. Set the cucumbers aside in the strainer to continue drying.
FOR THE DRESSING Rinse and dry out the original mixing bowl. Add in the sour cream, yogurt, lemon juice, black pepper, and dill. Stir together well until the dressing becomes smooth. Strain the liquid from the onions, then add the onion, cucumbers, and feta cheese into the dressing. Using a spoon or plastic spatula, fold and mix the veggies until completely combined and coated.
TO SERVE You can absolutely eat this right away! But I highly recommend covering this with plastic wrap and placing it into the fridge to chill for at least 1 hour. Serve in small bowls, and sprinkle the top with any of the extra pepper, dill, feta, and/or onion. Enjoy!
