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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 8.3g; carbohydrates 15.5g; dietary fiber 2.1g; sugars 12.6g; fat 5.9g; saturated fat 1.8g; cholesterol 7.3mg; vitamin a iu 422.7IU; vitamin c 13.9mg; folate 56.1mcg; calcium 269.3mg; iron 0.9mg; magnesium 56mg; potassium 687.5mg; sodium 383.4mg; thiamin 0.2mg.
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2016
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
Rating: 5 stars
07/21/2017
Excellent easy and refreshing salad Read More