Spring reminds me most of cookouts in my grandparent’s backyard where they always served creamy cucumber salad–along with corn-on-the-cob and hamburgers of course. Creamy cucumber salad is one of my all-time favorite things about summer. As cucumbers come into season, creamy cucumbers become part of the regular meal rotation.
This week, I’m enjoying an extremely healthy take on the dish. This was an experiment for me, but after testing it for several day, I have to say it’s quite amazing, especially after marinating in its own juices for several days. I’m happy to say that this experiment was a success and I’ll be using this recipe in place of the old mayo-loaded standby. Healthy, easy and clean are always my style.
Healthy Creamy Cucumber Salad
2 cucumbers, sliced
1 sm carton plain Greek yogurt
1 can chickpeas
1/4 Tbs onion powder
salt and pepper to taste
You may choose to peel your cucumbers first, but I feel like it amounts to throwing away valuable nutrients, so I leave my peels on. Mix all ingredients thoroughly in a mixing bowl. This recipe makes about 5 servings.
I like how the onion powder adds taste to the Greek yogurt. I’m normally not a fan of subbing Greek yogurt for mayo, but the onion powder makes the swap perfectly acceptable to me. That’s just what it took to give the yogurt extra flavoring without all the fat. And of course the Greek yogurt has so much more nutritional value than mayo.