Creamy Cucumber and Dill Salad (Volumetrics)

Lighter than sour cream versions, this salad goes well with fish. If you own a mandoline, use it to make thin slices. From The Volumetrics Eating Plan.

• Ready In: 45 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 4  cups  thinly sliced English seedless cucumbers, about 1 pound
• 1  teaspoon salt, divided
• 1⁄3 cup  yogurt cheese (Greek-style yogurt)
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  minced fresh dill
•  ground black pepper (use white pepper if you don't like black specks)
• 1  cup  thinly sliced red onion

Directions

1. Toss the cucumber and 1/2 tsp salt together in a colander set over a bowl. Let stand for 30 minutes, stirring occasionally. Rinse and dry the cucumber slices and discard the liquid.
2. Whisk together the remaining ingredients (except onions) and the remaining 1/2 teaspoon salt in a large bowl until smooth. Add the cucumber and onions and toss to coat. Chill, covered, for 1 hour before serving.