½ C. plain nonfat yogurt2 T. light sour cream ½ tsp. grated lime zest 1 T. fresh lime juice ½ tsp. salt ¼ tsp. ground black pepper 2 ½ lb. cucumbers (about 5) peeled and thinly sliced ½ C. julienne cut radishes ½ C. thinly sliced scallions 3 T. chopped fresh mint
In a large bowl, whisk together the yogurt, sour cream, lime zest, lime juice, salt and pepper.
Add the cucumbers, radishes, scallions, and mint and gently toss to combine. Cover with plastic wrap and refrigerate until well-chilled, about 1 hour.
70 calories, 1g fat
Laura Brunson - St. Francis Hospital
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