This is one of those recipes I make so often, I no longer even think of it as a recipe. I keep saying I’m going to upload it to the blog, but frankly, keep forgetting to do it. I think it’s high time I shared this with my readers because it’s so darn good!
When I lived in Iran as a child, our maid Fatimeh made this salad often for us. She preferred it with traditional Iranian sheep or goat yogurt but my mother preferred it with sour cream, as did the rest of us. But Greek yogurt makes this salad nicely as well. This is absolutely delicious with baked or grilled meats, grilled fish and all Middle Eastern food. We find it is even good with Indian food, as it is similar to Raita. It is suitable for all phases of Atkins, Keto diets and Primal Blueprint if you eat sour cream or yogurt.
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1 8″ long cucumber, peeled or not, your preference
¼ c. sour cream or Greek yogurt (or a mixture of the two)
2 tsp. crushed dried spearmint (or 1 T. fresh finely chopped)
VARIATION: Add 1 T. finely minced onion
DIRECTIONS: Peel cucumber if that is your preference. Cut into slides not too thin and place in a bowl of ice water. Chill there for 15-20 minutes. Strain off water and ice and dump the slices onto some paper towels. Pat them dry with more paper towels and place in a medium mixing bowl. Finely crush the mint between your palms and add to the bowl. Add the sour cream (or yogurt) and dash of salt. Stir until all sides of the cucumbers are coated with sour cream and mint. Place in a pretty serving bowl. Garnish with mint or tomatoes if desired and serve right away or the dressing will get watery from the bleeding moisture of the cucumbers. When I serve this for company, I toss the sour cream on at the very last minute before serving. 🙂
NUTRITIONAL INFO: Makes 4 small servings, each contains:
40 calories, 3.15 g fat, 2.25 g carbs, 0.57 g fiber, 1.68 g NET CARBS, 1 g protein, 87 mg sodium