Creamy Cucumber Dill Salad -- from Joanie

[Guest guest]

Creamy Cucumber Dill Salad

 

8 large cucumbers (about 5 lb.)

1 tsp. salt

6 large radishes

1 container (8 oz.) plain low fat yogurt

1/2 cup reduced fat sour cream

1/2 cup loosely packed fresh dill, chopped

2 TB fresh lime juice

1/4 tsp. ground black pepper

1 small garlic clove, minced

 

With vegetable peeler, remove several strips of peel from each cucumber. Cut

each cucumber

lengthwise in half; with teaspoon, scoop out seeds.

 

With knife or in food processor fitted with slicing blade, thinly slice

cucumber halves crosswise.

 

In large bowl, toss cucumbers with salt; let stand 30 minutes.

 

Thinly slice radishes; transfer to serving bowl. Add yogurt, sour cream,

dill, lime juice, pepper,

and garlic. Stir until well combined.

 

With hand, press sliced cucumbers over sink to remove as much liquid as

possible.

 

Pat cucumbers dry with paper towels.

 

Add cucumbers to bowl with yogurt mixture. Toss until evenly coated. Cover

and refrigerate at

least 1 hour or overnight to blend flavors.