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. Source: EatingWell Magazine, Charter Issue 1990

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Nutrition Facts

146 calories; 5.9 g total fat; 1.8 g saturated fat; 7 mg cholesterol; 383 mg sodium. 687 mg potassium; 15.5 g carbohydrates; 2.1 g fiber; 13 g sugar; 8.3 g protein; 423 IU vitamin a iu; 14 mg vitamin c; 56 mcg folate; 269 mg calcium; 1 mg iron; 56 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
Excellent easy and refreshing salad Read More
Rating: 5 stars
My husband and I really liked the flavours in this recipe and I love how easy it is to make. The sauce can be used on meats and as a regular salad dressing. It is a keeper for our house and on the menu for supper again tonight. Read More