Yogurt salad

Name: Yogurt salad
Prep time: 20 min
Total time: 20 min
Cuisine: World Cuisine
Ingredients: 4 large cucumbers, peeled; ½ teaspoon salt; 2 cups low-fat plain yogurt; 2 teaspoons lemon juice; 2-4 cloves garlic, minced; Freshly ground pepper, to taste; 2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint; 1 tablespoon extra-virgin olive oil

3 steps

Prep:20min

A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

Updated at: Sat, 21 Oct 2023 17:04:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154.5 kcal (8%)

Total Fat5.8 g (8%)

Carbs19.2 g (7%)

Sugars13.2 g (15%)

Protein8.3 g (17%)

Sodium383.2 mg (19%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4cucumbers

large, peeled

½ teaspoonsalt

2 cupslow-fat plain yogurt

2 teaspoonslemon juice

2 clovesgarlic

minced

freshly ground pepper

to taste

2 tablespoonsfresh parsley

chopped

1 tablespoonextra-virgin olive oil

Instructions

Step 1

Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.

Step 2

Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.

Step 3

Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.