Quick & Easy Diet Yogurt-Cucumber Salad
A reviving backup to a principal course of meat or fish, this cucumber-yogurt salad likewise makes a tasty filling for pita bread. In the event that the cucumbers are ground rather than chopped, this mixture can be filled in as a pot or dip.
Cook Time:20 mins Total Time:20 mins Servings:4 Yield:4 servings
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
Method
Steps
- Slice cucumbers down the middle and seed. Slice every cucumber boat down the middle longwise and afterward divide each quarter. Cut across into 1/4-inch pieces. Place in a bowl, sprinkle salt on top, throw, and set to the side for no less than 20 minutes.
- Consolidate yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Mix in the oil energetically.
- Drain the cucumbers, return them to the bowl, pour the yogurt blend over, and throw well.
