Creamy Cucumber Salad

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Creamy Cucumber Salad

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers — the slightly thicker ones you’ll find with seeds and sometimes waxier-seeming skins — you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Rating

Ingredients

  • 1/4cup buttermilk
  • 3tablespoons whole-milk plain or Greek yogurt
  • 3tablespoons lemon juice
  • 1 1/2tablespoons poppy seeds
  • 1/2teaspoon kosher salt (such as Diamond Crystal), plus more to taste
  • 1/4teaspoon black pepper
  • 1 1/2pounds cucumbers, thinly sliced
  • 4scallions, green and white parts, thinly sliced
Set base servings to enable scaling:

Directions

In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.

Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 2 gramsCalories: 68Saturated Fat: 1 gramUnsaturated Fat: 1 gramSodium: 271 milligramsSugar: 5 gramsFiber: 2 gramsCarbohydrate: 10 gramsProtein: 4 grams
Salads

Source: https://cooking.nytimes.com/recipes/1023137-creamy-cucumber-salad