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Cucumber SaladThe springtime flavor of dill complements the fresh, cool taste of cucumber in this lively salad. Dressing with soy yogurt conserves calories and adds protein to the dish.
- 2 medium cucumbers, peeled, seeded, and sliced paper-thin
- 1/2 teaspoon salt
- 1/3 cup plain soy yogurt
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill
- Paprika (optional)
Spread the cucumbers in a single layer in a shallow dish. Sprinkle with the salt and set aside at room temperature for 20 minutes.
Meanwhile, in a small serving bowl, combine the yogurt and lemon juice. Add stevia to taste and stir until well combined.
Squeeze the cucumber slices gently to remove excess liquid and pat dry with paper towels. Stir the cucumber slices into the yogurt mixture to coat evenly.
Cover and refrigerate for 2 hours. Sprinkle with dill and paprika, if desired, before serving.
Nutrition Information per serving:
Fat: 1 g (20% calories from fat)
Protein: 3 g (19% calories from protein)
Carbohydrates (net): 7 g (61% calories from carbohydrates)
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