Cucumber Salad (Tzatziki)

Cucumber Salad (Tzatziki)

1 Review
From: EatingWell Magazine, November/December 1993

This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large or 2 small cucumbers, peeled, halved and seeded
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons chopped fresh mint, or 2 teaspoons dried
  • Freshly ground pepper, to taste

Preparation

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  1. Coarsely shred cucumber and gently squeeze by hand to remove excess liquid. Place the garlic on a cutting board, chop coarsely and sprinkle with salt. Work the salted garlic into a paste with the flat side of a chef's knife
  2. Whisk together the garlic paste, yogurt and mint in a medium bowl. Stir in shredded cucumber. Season with salt and pepper to taste.

Nutrition information

  • Per serving: 30 calories; 1 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 16 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 182 IU vitamin A; 3 mg vitamin C; 73 mg calcium; 1 mg iron; 169 mg sodium; 184 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 1

April 15, 2012
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By: fruitbowlk
creamy I made mine a tad bit different. 6 oz plain Greek style yogurt 1 -+ tsp dried dill or mint 1 large cucumber peeled, seeded, and cut into chunks -+ cup red onion minced Pros: easy to make Cons: na