Greek yogurt and dill cucumber salad
Easy Greek yogurt, lemon and dill cucumber salad. Fresh and light summer salad.
Ingredients
- 500 g of fresh cucumbers
- 1 organic lemon (zest)
- 2 tbsp of lemon juice
- 2 tsp sugar
- 120 ml of Greek yogurt
- 1 clove of garlic
- salt and pepper to taste
- 1 tbsp of fresh chopped dill, or basil, or mint, or thyme
Instructions
Greek yogurt sauce instructions
- In a small bowl, mix the Greek yogurt with the lemon juice. Add two teaspoons of sugar, half a teaspoon of salt and freshly ground pepper to taste. Stir and place in the refrigerator.
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Instructions Greek yogurt and dill cucumber salad
- Rinse your cucumbers under cold water. Remove the tips and peel. Cut them into thin slices using a mandolin slicer or a sharp knife. At this point put them in a bowl and add chopped garlic and lemon zest. Also add chopped dill and mix.
- Now add the yogurt sauce. Stir, taste and adjust with more salt and pepper if necessary. Place in the refrigerator for at least 5 minutes to let the flavor blend.
- The sauce could become more liquid. This depends on the freshness of your cucumbers. If they are first cucumbers of the season (like mine in the photo) in contact with salt they could release water, it is natural.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 600gCalories: 123kcal
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