Creamy cucumber and dill salad
This creamy salad is great served with barbecued pork fillets, roasted chicken drumsticks or chargrilled lamb backstraps.
|
2:40
To Prep |
5
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (2 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
- Specials
- 2 x 400g telegraph cucumbers, thinly sliced
- 1 tablespoon sea salt
- 300g carton sour cream
- 1/4 cup dill leaves, chopped
- 1 lemon, rind finely grated, juiced
|
Energy 1238kJ |
Fat saturated 18.00g |
|
Fat Total 29.00g |
Carbohydrate sugars 5.00g |
|
Carbohydrate Total 5.00g |
Dietary Fibre g |
|
Protein 3.00g |
Cholesterol mg |
|
Sodium 2347.35mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Arrange one-quarter of cucumber slices in the base of a colander. Sprinkle with 1 teaspoon of salt. Repeat to form 4 layers. Cover. Place onto a plate. Set aside for 30 minutes.
-
Step 2
Combine sour cream, dill, lemon rind and 1/3 cup lemon juice in a large bowl. Season with white pepper. Mix well to combine.
-
Step 3
Pat cucumber dry with paper towels. Add to sour cream mixture. Toss until combined. Transfer to a bowl. Cover. Refrigerate for 2 hours or until chilled. Serve.
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