Recipe courtesy of Michele Urvater
Yogurt Cucumber Salad
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 7
- Cholesterol
- 8
- Sodium
- 1616
- Total: 10 min
- Prep: 10 min
Ingredients
8 kirby cucumbers, peeled
1 cup plain yogurt
2 lemons zested and juiced
4 tablespoons fresh dill
Salt and freshly ground pepper
Directions
- With a small spoon remove the seeds and cut the cucumber into "half moon" pieces. Make a dressing of yogurt, lemon and dill; season to taste with salt and pepper and toss with cucumber "half moons".