Cucumber Salad

After all those delicious pies I figured I'd better make something a little healthier.

Our dad came up with this recipe years ago and we have it all the time in the summer when the cucumbers are plentiful in the garden.

He said Sue and I could share the recipe with the rest of the world as long as we give him props.

So.... for the record.....our dad is a super genius and came up with this amazing, supercalifragilisticexpiali-delicious recipe.

Cucumber Salad

Ingredients

1 large cucumber

1 tsp coarse sea salt

1 Tbsp light sour cream

1 tsp finely chopped onion

1 tsp fresh dill, chopped

1 tsp vinegar

1 tsp sugar

Directions

Peel your cucumber - or you can leave the peel on if you want - slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.

Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.

Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.

Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.

Toss dressing with cucumbers and serve.

So simple yet really tasty.

Of course my measurements are rough estimates as our dad doesn't really measure, rather does a bit of this and a bit of that. You don't have to use light sour cream, you can use full fat, but that will alter the nutritional value.

With the light sour cream the entire recipe is (according to Fitday):

Calories - 50

Fat - 1.7

Carbs - 7.9

Protein - 1

Awesome, yes?

An entire large cucumber with tasty dressing as a side dish is pretty filling, trust me.

I'm hoping it helps to counteract the 10 billion calories of pie I ate this week.