Description
A crisp, creamy Dill Yogurt Cucumber Salad made with fresh cucumbers and tangy yogurt flavored with dill and lemon.
Ingredients
Scale
- 1 large cucumber
- 1 cup plain yogurt
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Slice the cucumber into thin rounds. If you prefer less water, peel the cucumber and scoop out large seeds before slicing. Pat the slices dry with paper towels to reduce excess moisture.
- In a bowl, combine the yogurt, dill, garlic, lemon juice, salt, and pepper. Whisk until smooth and well blended. Taste and adjust lemon, salt, or dill to your preference.
- Add the cucumber slices to the yogurt mixture and stir gently to combine. There is no heat; this step simply coats the cucumber with the dressing. Handle the cucumber gently to keep the rounds intact.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Before serving, give the salad a gentle stir and taste once more for seasoning.
Notes
Serve chilled as a side with grilled chicken or fish. Best eaten within 2 days for optimal crisp texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 5g
- Sodium: 80mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 5mg