Cucumber And Yogurt Salad

Vegetarian
Gluten Free
Health score
6%
Cucumber And Yogurt Salad
75 min.
7
57kcal

Suggestions

This refreshing cucumber and yogurt salad is the perfect side dish for a hot summer day. With just a few simple ingredients, it comes together in no time and is a great way to use up those garden-fresh cucumbers. The creamy yogurt dressing is infused with garlic and mint, giving it a bright and tangy flavor that pairs perfectly with the crisp cucumbers. This salad is not only delicious but also nutritious, offering a good source of protein, healthy fats, and essential vitamins and minerals. It's also vegetarian and gluten-free, making it a great option for those with dietary restrictions. Whether you serve it as a side dish, antipasti, starter, or snack, this cucumber and yogurt salad is sure to impress.

What makes this salad truly special is the combination of fresh ingredients and bright flavors. The cucumbers are peeled, seeded, and thinly sliced, giving them a crisp and refreshing texture. The garlic and mint add a punch of flavor to the yogurt dressing, while the olive oil gives it a smooth and creamy consistency. This salad is then chilled, allowing the flavors to meld together perfectly. The result is a delicious and healthy dish that your family and friends will love.

So, if you're looking for a simple and refreshing salad to add to your repertoire, this cucumber and yogurt salad is definitely one to try. It's easy to make, full of flavor, and sure to be a crowd-pleaser. Impress your guests with this delicious side dish, and don't be surprised if they ask for the recipe!

Ingredients

  •  cucumber 
  • tablespoons mint dried
  • cloves garlic minced
  • tablespoon olive oil 
  • cup yogurt plain
  • servings salt to taste

Equipment

  • bowl

Directions

  1. Peel, quarter lengthwise, and seed cucumbers. Slice thinly.
  2. Mix together with garlic.
  3. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt.
  4. Let stand for 30 minutes.
  5. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
  6. Beat yogurt until smooth; blend in a drizzle of olive oil if desired.
  7. Pour over cucumbers. Refrigerate until thoroughly chilled.

Nutrition Facts

Calories57kcal
Protein14.47%
Fat51.86%
Carbs33.67%

Properties

Glycemic Index
9.14
Glycemic Load
0.67
Inflammation Score
-3
Nutrition Score
4.3526087034008%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:57.04kcal
2.85%
Fat:3.38g
5.19%
Saturated Fat:1.03g
6.46%
Carbohydrates:4.93g
1.64%
Net Carbohydrates:3.88g
1.41%
Sugar:3.41g
3.79%
Cholesterol:4.55mg
1.52%
Sodium:214.22mg
9.31%
Alcohol:0g
100%
Protein:2.12g
4.24%
Vitamin K:10.55µg
10.04%
Manganese:0.16mg
8.13%
Potassium:241.4mg
6.9%
Calcium:68.84mg
6.88%
Phosphorus:62.82mg
6.28%
Folate:22.9µg
5.72%
Magnesium:22.6mg
5.65%
Vitamin C:4.56mg
5.52%
Vitamin B2:0.09mg
5.25%
Copper:0.1mg
5.21%
Vitamin B6:0.1mg
4.96%
Vitamin B5:0.46mg
4.56%
Fiber:1.05g
4.22%
Iron:0.73mg
4.04%
Vitamin B1:0.05mg
3.54%
Vitamin A:175.66IU
3.51%
Zinc:0.45mg
2.98%
Vitamin E:0.35mg
2.32%
Vitamin B12:0.13µg
2.16%
Selenium:1.02µg
1.46%
Source:Allrecipes