Side
Cucumber-Yogurt Salad
Crisp cucumbers mingle with a creamy garlicky yogurt that carries bright lemon and fresh herbs. A light sheen of olive oil ties everything together into a cool refreshing bite.
- Total
- 12 min
- Prep
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 146
- Protein
- 8g
- Carbs
- 16g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 13g
- Sodium
- 383mg
Ingredients
- 4 large cucumbers, peeled
- 1/2 tsp salt
- 2 cup low-fat plain yogurt
- 2 tsp lemon juice
- 2-4 cloves garlic, minced
- Freshly ground pepper, to taste
- 2 tbsp chopped fresh parsley, or 2 tablespoons chopped fresh mint
- 1 tbsp extra-virgin olive oil
Instructions
- Cut 4 cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into ¼-inch pieces. Place in a bowl, sprinkle ½ teaspoon salt on top, toss and set aside for at least 20 minutes.
- Combine 2 cups yogurt, 2 teaspoons lemon juice, garlic, pepper and 2 tablespoons parsley (or mint) in a medium bowl. Stir in 1 tablespoon oil briskly.
- Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.