Great summer recipe, this is a very cool and refreshing salad to make for lunch or dinner, as a side dish or toss in some lean protein (left over chicken breast or tuna packed in water) and you have a meal. It’s one of my favorites.

Cucumber Trivia: Cucumbers are one of the oldest cultivated vegetables, having been cultivated since about 8,000 B.C. The inside of a cucumber can actually be up to 20 degrees F cooler than the outside temperature. 1 cup of sliced cucumber is only about 13 calories.

CUCUMBER AND YOGURT DRESSING
1 cup plain, nonfat yogurt
1 medium cucumber, peeled and chopped
1 teaspoon sugar (or Splenda or Sweet Perfection)
1/2 tablespoon olive oil
1/4 teaspoon garlic powder (or crushed fresh garlic)
1/4 teaspoon black pepper, fresh ground
1/4 tsp dill (or some snippets of fresh dill)
Sprinkle of salt (or leave out salt)
1 tablespoon white wine vinegar (or Braggs Organic Raw Apple Cider Vinegar Unfiltered – 16 oz – Liquid)

Add cucumber to yogurt and combine with sugar, olive oil, garlic powder and seasonings. Stir in vinegar and chill well before serving.

(Optional for added zing: some thinly sliced radishes and diced onion or scallion, and\or for a bit of color a handful of shredded carrot or shredded broccoli.)

Serves 4
Prep Time: 10 minutes approx.
Total Calories 62; Protein 4g; Carbohydrate 7g
Fat 3g; Cholesterol 1mg; Dietary Fiber 1g

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