SAN DIEGO (CBS 8) - This recipe is unique for its cubed, chunky use of cucumbers. It can be made seedless by just slicing the cucumbers lengthwise and then removing the seeds before cutting into cubes. This salad pairs well with shrimp or salmon. Enjoy!
3 English or Persian cucumbers*
1/4 cup of onion, sliced thinly and diced (optional)
2 to 3 tbsp chopped fresh dill
2 tbsp each Greek yogurt, light sour cream
1 tablespoon of lemon juice
1 teaspoon of sea salt
1 teaspoon of sugar
Pepper to taste
Wash and peel cucumbers. Slice cucumbers lengthwise, then slice into four long quarters. Cut quarter-sized strips into cubes. In a bowl, mix together the rest of the ingredients. Add the cucumbers and mix well. Can be served immediately.
Store it for up to three days in the refrigerator.
* If using English or Persian cucumbers, seeding is optional as they do not have large seeds.
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