Primordial Ooze Salad Recipe (i.e., Cucumber, Sour Cream, and Dill Salad)

Way at the top of the list of our family favorites is Poached Sour Cream with Primordial Ooze.  (An explanation of that name can be found on that page.)

Last week, when I served those wonderful Sage and Thyme Marinated Chicken Breasts, I decided on a cucumber salad on the side, along with Sour Cream and Chive Smashed Potatoes (recipe soon).  Since it has mostly the same ingredients as Primordial Ooze, we decided that it shall henceforth be called Primordial Ooze Salad.

Primordial Ooze Salad

Primordial Ooze Salad (Cucumber, Dill, and Sour Cream Salad)

1 large cucumber (I prefer English cucumbers)
2 cloves garlic, finely minced
2 teaspoons dill weed
1/3 cup low-fat sour cream
1/4 teaspoon black pepper
1/2 onion, sliced thinly

1. If you aren’t using an “English” or “Hothouse” cucumber, peel and seed the cucumber. Slice the cucumber into about1/8″ thick slices.  Place in a bowl and sprinkle liberally with salt. Stir to distribute the sauce, and then set aside for 15 minutes. Drain and rinse in a colander and put into a medium bowl.

2. Add the remaining ingredients, and stir gently. Refrigerate 30 minutes to 24 hours to let the flavors meld.

Servings: 4

Nutrition Facts (not including the salt for salting the cuke, because I have no idea how much gets absorbed and how much rinses away)
Nutrition (per serving): 46 calories, 23 calories from fat, 2.6g total fat, 7.9mg cholesterol, 11.8mg sodium, 178mg potassium, 4.8g carbohydrates, <1g fiber, 1.8g sugar, 1.4g protein.

And it was really, really good.

It will be a summer staple around here! (Especially since it’s only 46 calories! If we’d had any leftovers, they would have made a delightful lunch!)

Linked to:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesdays at the Table