Creamy cucumber salad

Indulge in the refreshing flavors of a creamy cucumber salad. A perfect fusion of crisp cucumbers, tangy dressing, and a hint of herbs for a delightful bite.

Ingredients:

• 2 English cucumbers, peeled
• 1 1/8 teaspoons kosher salt 
• 1/4 cup sour cream 
• 2 tablespoons white balsamic vinegar
• 2 tablespoons extra-virgin olive oil 
• 1/3 cup mint leaves, chopped 
• 1/4 cup chopped chives 

Instructions:

1. Thinly cut the cucumbers about 1/16-inch thick using either a Japanese mandolin or a sharp knife. Put the cucumber slices in a big colander and mix them properly with 1 teaspoon of kosher salt. Place the colander over a large bowl and let the cucumbers sit and start to drain for 10 minutes.
2. In the meantime, combine the sour cream, white balsamic vinegar, olive oil, mint, chives, and the remaining 1/8 teaspoon of salt in a large bowl. Keep it aside.
3. Squeeze or press the excess water out of the cucumbers using your hands or a rubber spatula. It is more effective to do this in small portions to remove as much water as you can. Add the drained cucumbers to the sour cream dressing. Stir the cucumbers in the dressing with a rubber spatula until they are evenly coated, and then you can serve.

Summary:

• Calories: 487 kcal
• Fat: 39 g
• Protein: 7 g
• Carbs: 33 g
• Potassium: 1168 mg
• Magnesium: 112 mg