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Cucumber Salad

Serves 2

91 cal · 10 min

Cucumber Salad

Recipe GLPRf7e0b76c549a50

0.0(0)
Salad
10 min
91 cal
Servings: 2
No-Cook
SNAP eligible

A light and refreshing cucumber salad with a tangy yogurt dressing infused with fresh dill. This simple side dish is perfect for warm weather meals and pairs well with grilled proteins or as a cool accompaniment to spiced dishes.

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Ingredients

1 large cucumber, peeled and thinly sliced

2 tablespoons low-fat yogurt

1 tablespoon vinegar

1 tablespoon vegetable oil

1 tablespoon water

1 teaspoon fresh dill weed

1 dash black pepper

Directions

  1. Wash your hands thoroughly with soap and clean running water before beginning preparation.

  2. Rinse the cucumber under cold water. Using a vegetable peeler or knife, remove the outer skin. Slice the cucumber lengthwise into thin, even slices.

  3. In a mixing bowl, combine the low-fat yogurt, vinegar, vegetable oil, and water. Whisk the ingredients together until well blended.

  4. Add the fresh dill weed and black pepper to the dressing and stir to combine.

  5. Add the sliced cucumber to the bowl with the dressing and gently toss until all the cucumber slices are evenly coated.

  6. Transfer the salad to a serving container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.