Description
A refreshing salad combining crisp cucumbers and aromatic dill in a creamy yogurt dressing.
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 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
- Begin by placing the yogurt in a small bowl. Drizzle in the extra virgin olive oil and lemon juice, then add the grated garlic, fine salt, and black pepper. Stir until the mixture is well combined and smooth.
- Slice the onion thinly. For the cucumbers, cut them in half lengthwise, and then slice each half into 3mm (1/8″) thick pieces.
- Combine the sliced cucumbers, onions, and freshly chopped dill in a large salad bowl.
- Pour the creamy yogurt dressing over the salad ingredients, and gently toss until everything is beautifully coated.
- Serve right away at room temperature, or chill in the fridge for a refreshing treat later.
Notes
This salad tastes even better after it sits. Keep leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg