Description
A refreshing Dill Yogurt Cucumber Salad featuring sliced cucumbers, red onions, and a creamy yogurt dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 670 grams English cucumbers, sliced 3mm thick after halving lengthwise
- 0.5 medium red onion, sliced thinly
- 15 millilitres fresh dill, chopped
- 150 grams Greek yogurt or plain full-fat yogurt
- 22.5 millilitres fresh lemon juice
- 0.25 teaspoon garlic, finely grated
- 22.5 millilitres extra virgin olive oil
- 0.5 teaspoon fine salt
- 0.2 teaspoon ground black pepper
Instructions
- Start by slicing the cucumbers in half, then cut them into pieces that are 3 millimetres thick. Slice the red onion finely and chop up the fresh dill.
- In a little bowl, stir together the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper until it’s all smooth and well mixed.
- In a big mixing bowl, toss the cucumbers, red onion, and dill. Then, drizzle the yogurt dressing on top and mix gently so everything gets coated evenly.
- You can either serve it right away at room temperature or chill it until you’re set to eat.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 145 calories
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg