Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 Tomatoes
- 2-3 Cucumbers
- 1/2 cup Green onions or chives
- 2 Tbsp fresh Dill
- 3/4 cup Sour Cream
- Sea salt to taste
- White pepper to taste
Directions
Quarter the tomatoes lighty salt to bring out the flavor.
Cut the cucumbers in half, remove the seeds, then slice into 1/4 inch wide pieces(crescent moon shaped).
Add sour cream.
Add green onions/chives to taste.
Add dill to taste.
Add salt to taste
Add white pepper to taste.
Chill in fridge for 10 minutes
Serve; sometimes a tiny bit more salt brings out the flavors
Variations: I like to use heirloom tomatoes for their depth of flavor, all natural sour cream, and parsley instead of dill. Try with a thin slice of Latvian sour dough or rye bread.The ratio of ingredients can be adjusted any way you like. I tend to eyeball it.