Tomato and Dilled Cucumber Salad
4.3g
Net Carbs
1.5g
Protein
8.2g
Fat
1.3g
Fiber
97
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/3 tablespoon Dill weed, fresh, chopped
- 1/8 teaspoon Salt
- 1/2 cup Sour Cream (Cultured)
- 4 large whole (3" diameter) Red Tomatoes
- 1/4 cup Real Mayonnaise
- 1/8 teaspoon Black Pepper
- 1 cucumber (8-1/4") Cucumber (with Peel)
Directions:
- Cut the tomatoes into 1/4 -1/2-inch slices and layer on a serving platter.
- Peel cucumber using a peeler, reserve a few cucumber peels for garnish. Cut cucumber lengthwise into quarters then cut quarters into 1/4-inch dice. Set aside.
- Combine the sour cream with the mayonnaise in a small bowl. Blend until smooth. Add in the dill, salt and pepper adding more to taste as desired. Add in the cucumber, mixing to coat. Spoon cucumber on top of tomatoes and serve immediately with reserved cucumber skin curls on top.
