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


Recipe Summary

20 mins


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; protein 8.3g 17% DV; carbohydrates 15.5g 5% DV; dietary fiber 2.1g 8% DV; sugars 12.6g; fat 5.9g 9% DV; saturated fat 1.8g 9% DV; cholesterol 7.3mg 3% DV; vitamin a iu 422.7IU 9% DV; vitamin c 13.9mg 23% DV; folate 56.1mcg 14% DV; calcium 269.3mg 27% DV; iron 0.9mg 5% DV; magnesium 56mg 20% DV; potassium 687.5mg 19% DV; sodium 383.4mg 15% DV; thiamin 0.2mg 15% DV.

Reviews (2)

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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
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
Excellent easy and refreshing salad Read More