Cucumber And Yogurt Salad

Cucumber And Yogurt Salad

25
jen 0

"Cucumbers in a creamy yogurt dressing. Serve very cold."

Ingredients 1 h 15 m {{adjustedServings}} servings 55 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
  2. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
  3. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
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Reviews 25

  1. 30 Ratings

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LUCY MEOWKIN
1/29/2003

I am totally impressed with this recipe! It tastes exactly like the cucumber and yogurt salad I've been served in many middle eastern restaurants. When I wrote up my shopping list, I neglected to write down how many cucumbers to purchase. As a result, I only bought two. The only change I made was to lighten up a bit on the mint, and it turned out just fine.

softlydemure1
7/26/2005

Instead of using mint, I too used dill. EXCELLENT!

ALBREE
8/26/2004

I did not like these at all, the salt caused the cucumbers to be watery, which watered down the yogurt sauce. I will not try these again.