Day 45: Nana's Cucumbers with Non-fat Yogurt

Fresh chive in blossom in a pot on the patioI wonder if farmers and home vegetable gardeners get as much satisfaction from pulling fresh corn and tomatoes from their gardens as I do from stepping outside to snip a few strands of fresh chive. Or rosemary. Or dill. It's not too late to put in a few pots of herbs!

This is a yogurt-lightened version of what my grandmother used to make with sour cream. The yogurt version was good -- but I remember the sour cream version as delicious so will try again, her way.

On Day 65, I happened to have both the cucumber and sour cream on hand. Swoooooooooooon. Some things are worth investing calories in.

Active time: 10 minutes
Time to table: Just over an hour
Serves 4

1 English cucumber
1 tablespoon sea salt or kosher salt

1/2 cup non-fat yogurt
Generous bunch of fresh chive, snipped with scissors (See ALANNA's TIPS)
Pinch sugar
Salt & pepper to taste

Slice the cucumber in thin rounds. (See TIPS.) Combine with salt and let rest for an hour. Rinse well in water. Combine with remaining ingredients and serve.

Made with non-fat yogurt, Per Serving: 25 Cal (3% from Fat, 24% from Protein, 73% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 5 g Carb; 0 g Fiber; 13 mg Calcium; 0 mg Iron; 19 mg Sodium; 1 mg Cholesterol, Weight Watchers 0 points

Made with sour cream, Per Serving: 75 Cal (70% from Fat, 7% from Protein, 23% from Carb); 1 g Protein; 6 g Tot Fat; 4 g Sat Fat; 5 g Carb; 0 g Fiber; 47 mg Calcium; 0 mg Iron; 17 mg Sodium; 13 mg Cholesterol, Weight Watchers 2 points

  • Green onion would work, too.
  • If the cucumber is thick at one end, consider cutting just the end in halves or even quarters before slicing thin.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.