Skip to content
Ingredients
– 4-6 cucumbers, peeled and thinly sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– 1/4 cup chopped red onion (optional)
Instructions
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10-15 minutes to allow cucumbers to release excess water.
2. Drain excess water from cucumbers and pat dry with paper towels.
3. In a separate bowl, whisk together yogurt, lemon juice, dill, garlic (if using), and black pepper.
4. Add the yogurt mixture to the cucumbers and toss to coat.
5. If using red onion, sprinkle on top of the salad.
6. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
7. Serve cold and enjoy!
Nutrition Information (per serving)
– Calories: 60
– Protein: 5g
– Fat: 0.5g
– Saturated Fat: 0g
– Cholesterol: 5mg
– Carbohydrates: 12g
– Fiber: 2g
– Sugar: 6g
– Sodium: 100mg
Tips and Variations
– Use English or hothouse cucumbers for a milder flavor.
– Add some diced bell peppers or cherry tomatoes for extra color and flavor.
– Substitute chopped fresh parsley or basil for the dill.
– For a creamier dressing, add some sour cream or mayonnaise.
– Serve as a side dish or use as a topping for sandwiches or salads.