Cucumber Salad with Whipped Sour Cream
Cucumbers provide water and a fresh, crisp base, while sour cream adds fat and a mild tangy texture. The whipped dressing with vinegar, mustard, and dill coats the thin slices evenly. Serve the salad immediately after mixing while the cucumbers remain crisp.
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Servings: 4 (1 serving ≈ 231 gram)
Digestion time: 3 hour
Complete protein: ✔
Slice the cucumbers (400 g) thinly.
Whip the sour cream (500 g) until light and foamy; add vinegar (15 g), sugar-free mustard (to taste), salt (to taste), black pepper (to taste), and finely chopped dill (10 g).
Pour the dressing over the cucumbers, mix gently, and serve immediately.
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