At the farmer’s market last weekend, my youngest insisted (well, begged, plead and cried) that I buy him a massively large English cucumber. He assured me he “loooooooves cuke-umbers” and promised me he would eat it.
Guess what? He apparently doesn’t and didn’t it.
That left me with one large cucumber to consume pretty much on my own. I was a little fed up with eating sliced cucumber with my lunch and decided to whip up a salad, instead. The picture doesn’t do this recipe justice, so trust me, and make it!
Cucumber Dill Salad
1/4 cup low-fat sour cream
Juice of 1 smallish lemon
2 tbsp fresh dill, chopped
1/2 tsp sugar
Kosher salt, to taste
Freshly ground black pepper
1/2 large English cucumber
In a medium-sized bowl, combine the sour cream, lemon juice, sugar and dill. Season with salt and pepper. Add the cucumer and toss to coat.