Cucumber Salsa
Yield
3 cupsPrep
120 minCook
?Ready
120 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
dairy |
|
| 1 | cup |
yogurt, plain
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| ¼ | cup |
cilantro
fresh, snipped |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| 2 | medium |
cucumbers
pared, seeded, coarsely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
dairy |
|
| 237 | ml |
yogurt, plain
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 59 | ml |
cilantro
fresh, snipped |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 2 | medium |
cucumbers
pared, seeded, coarsely shredded |
|
Directions
Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.
