1English cucumberor another type of thin skinned cucumber
1/2cupnonfat plain Greek yogurt (see note)
1tablespoonminced fresh chives
1/4cupminced fresh parsley
1tablespoonminced fresh dill
salt and pepper to taste
Using a spiralizer, cut the cucumber into ribbons with the ribbon blade. If you don’t have a spiralizer, use vegetable peeler to make ribbons or thinly slice the cucumber in half moons.
In a small bowl, mix together Greek yogurt, chives, parsley, dill, salt and pepper. Taste dressing and season with more salt and pepper as needed.
Mix dressing into cucumbers and stir well to combine. Best served immediately. Store in fridge.
I prefer English cucumbers to regular cucumbers. The skin is less tough and the cucumbers contain less seeds. If you can’t find them, regular cucumbers can be substituted but for best results, peel the cucumbers.
If you prefer, substitute 2% or full-fat Greek yogurt. Sour cream is good, too.