CUCUMBERS IN MAYO AND DILL
Based on a recipe my mom served - which was probably based on the Greek tzatziki. Wonderful for warm weather meals.
Provided by MomMyth
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- WASH the cukes and score lengthwise with a fork. If you detest cukeskin, then by all means peel them.
- SLICE the cucumbers into thin rounds, place them in a bowl, and salt generously. Let the cukes rest for a few minutes. (If you're in a hurry, you don't have to wait very long: Just be sure to use less salt.).
- SEASON the salad: When you're ready, pour off the liquid and mix in the mayo, dill, garlic, and pepper.
- ~~Notes~~.
- Let the salted cucumbers rest for at least 10 minutes to draw out bitterness - longer you have time or are multitasking. If it's going to be a while before you season the cukes, stick the bowl in the fridge.
- I use the feathery fronds from 5-6 stalks of dill and discard the stems, 'cause my family doesn't care for them. Chopped fresh parsley is nice in this salad, too.
- Timesaver: Use commercially prepared chopped garlic.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.6, Cholesterol 2.5, Sodium 267.5, Carbohydrate 9.7, Fiber 1, Sugar 4, Protein 1.4
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