Description
A refreshing and creamy Cucumber Dill Salad, perfect for warm evenings and gatherings.
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, place the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper. Stir until well combined and smooth, setting aside your creamy dressing.
- Slice the red onion thinly, and cut the cucumbers in half lengthwise. Then, slice each half into 3mm (1/8″) thick slices.
- In a large salad bowl, combine the cucumber slices, sliced onion, and chopped fresh dill.
- Pour the creamy yogurt dressing over the salad ingredients, and toss gently to ensure everything is well coated.
- Serve your salad at room temperature, or cover and refrigerate until it’s time to enjoy.
Notes
This salad can be stored in the refrigerator for up to 2 days. For a lighter option, substitute half of the yogurt with sour cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg