Growing up my Nana used to take cucumbers and slice them thin and then splash a little vinegar on them and sprinkle them with salt and we'd eat tons of them like that. So cool and refreshing. I saw this recipe in the latest issue of Everyday Food, and it looked so light and refreshing, I knew I had to try it. One thing I will say about this recipe is that it needs to be eaten almost immediately and left overs cannot be kept, so only make what you need, or what you will eat in one day.
1/2 c reduced fat sour cream
2 tbsp fresh lemon juice (from 1 lemon)
2 tbsp chopped fresh dill
coarse salt and ground pepper
4 to 6 Kirby cucumbers, halved lengthwise and thinly sliced (I used two)
1. In a medium bowl, combine sour cream, lemon juice and dill. Season with salt and pepper, and whisk well to combine.
2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve or refrigerate, covered up to 4 hours.
Rating = So Damn Good