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Cucumber Salad (Tzatziki)

:  November/December 1993

Your rating: None Average: 3.7 (7 votes)

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


Cucumber Salad (Tzatziki) Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 30 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 169 mg sodium; 183 mg potassium.

Exchanges: Free Food


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Recipe Categories

Type of Dish
Salad, side/appetizer
Side dish, vegetable
Ethnic/Regional
Indian
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Style/Theme
Entertaining, formal
Quick (total 30 min. or less)
Vegetarian
Publication
November/December 1993
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