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Cucumber Yogurt Dill Salad
Cucumber Yogurt Dill Salad is a refreshingly light side dish that is perfect for BBQs and the answer to what to do with all those cucumbers!
Course
Side Dish
Cuisine
American
Keyword
cucumber salad
Prep Time
10
minutes
minutes
Resting Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
125
kcal
Author
Nagi Maehashi
Equipment
Mixing Bowls
Ingredients
4
large
cucumbers
halved and cut into thick slices
¼
red onion
finely sliced (optional)
¼
cup
fresh dill
roughly chopped
Dressing
¾
cup
plain non-fat Greek yogurt
2
tablespoons
extra virgin olive oil
1
clove
garlic
minced
1
tablespoon
lemon juice
freshly squeezed (or 2 tsp white wine vinegar)
¼
teaspoon
salt
plus more to taste
¼
teaspoon
freshly ground pepper
Instructions
Mix the dressing ingredients in a medium mixing bowl. Set the dressing aside for at least 20 minutes to allow the flavors to develop.
Place the cucumbers, onion, and dill in a large mixing bowl. Pour the dressing over the veggies and until well coated.
Serve chilled or at room temperature, garnished with extra dill and more cracked pepper if desired.
Nutrition
Calories:
125
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.003
g
|
Cholesterol:
2
mg
|
Sodium:
46
mg
|
Potassium:
474
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
431
IU
|
Vitamin C:
14
mg
|
Calcium:
91
mg
|
Iron:
1
mg