CRUNCHY CUCUMBER SALAD:

Servings: 4-6

This cucumber salad is refreshing and crunchy in the heat of the summer when cucumbers practically fall from the sky. I usually make a batch and keep it for a few days in the fridge, pairing it with all manner of fish.

2 English cucumbers

1 small purple onion, chopped

½ cup sour cream

½ cup full-fat Greek yogurt

1 tablespoon sherry vinegar or unsweetened rice wine vinegar

1 teaspoon granulated white sugar

4 sprigs of fresh dill, chopped

1 generous teaspoon capers

½ teaspoon sea salt (fine-grain)

¼ teaspoon white pepper

¼ teaspoon granulated garlic

Wash and dry cucumbers, remove ends. Using a vegetable peeler, peel the length of the cucumber in a striped pattern so there are ½ inch strips of skin left on the cucumber. (Note: the cucumber will have candy-cane strips when finished.) Cut the cucumber in half lengthwise and slice cucumbers in chunks about ¼ of an inch wide. Add onion and set aside. Meanwhile, make dressing by combining sour cream, yogurt, vinegar and sugar in a large bowl. Stir in dill, capers, salt, pepper and granulated garlic. Taste and correct seasonings by adding fine-grain sea salt and white pepper if necessary. Fold cucumbers and onions into dressing until combined and all vegetables are coated with the dressing. Refrigerate until ready to serve, up to 4 hours. Just before serving, stir and taste, adjusting salt and pepper if necessary.

Nutrition information per serving of cucumber salad: 75 calories; 43 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 281 mg sodium; 7 g carbohydrate; 2 g fiber; 4 g sugar; 2 g protein.