Description
A refreshing summer salad replacing mayo with Greek yogurt. Light, crisp, and packed with probiotics. Perfect for picnics or grilled dishes.
Ingredients
2 English cucumbers (or 2 Persian cucumbers)
1 cup whole milk Greek yogurt
1 fresh dill sprig (or 1 tsp dried dill)
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp kosher salt
1 tbsp olive oil
Instructions
Slice cucumbers thinly and place in a colander.
Sprinkle with 1/2 tsp salt and let sit 10 minutes.
In a bowl, mix Greek yogurt, lemon juice, garlic powder, remaining salt, and olive oil.
Add cucumber slices and fresh dill to dressing. Toss gently.
Chill at least 30 minutes before serving (optional but recommended).
Notes
Substitute dill with parsley or cilantro.
Use 1/2 tsp sugar to balance acidity if desired.
Store in sealed container up to 24 hours.
Increase yogurt portion for richer texture.
- Prep Time: 15
- Category: Recipes
- Method: Prep and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/2 cup
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg