Lately, I’ve been thinking about my childhood A LOT. I don’t know why. Now that my kids are at ages that I identify with I am reminiscing about what I was doing at their ages. Btw, my son is 12 years old and my daughter is 10 years old already!
Some of my fondest memories are of my grandmother’s cooking. “Gram”, as my two sisters and I called her, was a natural cook. Although, it wasn’t a large space, my grandmother used every inch of her kitchen to her culinary heart’s content. From roasted chicken, turkeys, ducks, hams and lambs, she fit them into her tiny oven, basted and tended to them for hours. She also made the BEST mashed and roasted potatoes, sweet potato casserole and stuffing on the planet!
Today, I am doing a take on one of my grandmother’s favorite dishes: creamy cucumber salad, with a healthy twist. It’s sunshine to me!
I love cucumbers. I’m using an English cucumber because the flavor is delicate and it’s seedless. Wash, peel it and thinly slice it.
Since I am using the cucumbers as a bed for the tzatziki sauce, I cut the cucumber a little thicker, but if you want to dress the cucumbers in the sauce, you can cut them paper thin with a mandoline slicer. Cucumbers are packed with water and are very low in calories, plus they contain anti-oxidants like vitamins A and C, as well as betacarotene.
Simple squeeze a quarter of a lemon into plain yogurt and mix. The lemon juice complements the already sour flavor of the plain yogurt. With a hint of fresh dill added to the mix, the tzatziki sauce is on its way! I love fresh dill – it just smells like spring in the air.Simple vegetarian party appetizer here! Click To Tweet
With a drizzle of extra virgin olive oil,* the yogurt sauce is taken to a new level! The subtle flavor of the oil brings out the elegance of this sauce; coupled with crisp, refreshing cucumbers it makes for a light and airy appetizer or side dish. I had to top with smoked paprika as my Gram would be happy that some sort of paprika made it in – she loved plain paprika a lot!
Serves 6 (5 topped cucumbers each)
1 large English cucumber, peeled* and sliced thinly
6 ounces plain Greek-style yogurt
Freshly squeezed juice from 1/4 of a large lemon
1 garlic clove, finely chopped
2 Tablespoons fresh dill, chopped
Dash of sea salt
A few sprinkles of smoked paprika
Spread the cucumber slices on a large platter.
In a medium bowl, add the yogurt, lemon juice, garlic, dill and salt. Mix together gently until combined.
Dollop a teaspoon of yogurt sauce on top of each cucumber slice. Sprinkle with paprika. Serve before the meal as an appetizer or as part of the meal immediately or refrigerate until ready to serve.
Enjoy eating simply,
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