Description
Cucumber Yogurt Salad is a light, refreshing side dish made with crisp cucumbers, creamy yogurt, garlic, and fresh herbs. It’s the perfect cooling accompaniment to spicy dishes or a healthy snack on its own.
Ingredients
Units
Scale
- 2 cups cucumber, thinly sliced (English or Persian preferred)
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tbsp fresh dill or mint, chopped
- 1 tbsp lemon juice or white vinegar
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for drizzling)
Instructions
- Place sliced cucumbers in a bowl. If desired, sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- In a separate bowl, combine Greek yogurt, garlic, lemon juice, and chopped herbs. Mix well.
- Fold in the cucumber slices and stir gently to coat evenly.
- Season with salt and pepper to taste. Drizzle with olive oil if desired.
- Chill for 15–30 minutes before serving for best flavor.
Notes
- Use seedless cucumbers for best texture and minimal water content.
- Strain yogurt or use full-fat Greek yogurt for a thicker consistency.
- This salad is best enjoyed the day it’s made but can be stored in the fridge for up to 2 days.
- Pairs well with grilled meats, curries, or spicy rice dishes.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 80
- Sugar: 3g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg