Cucumber Yogurt Salad
Cucumber yogurt salad coats thin cucumber slices in a creamy dressing of Greek yogurt, dill, lemon, garlic, and olive oil. It is a cool, crisp side for grilled meat, rice bowls, or a simple lunch.
Ingredients
Main ingredients
- 2 English cucumbers thinly sliced
- 1/2 cup plain Greek yogurt or plain regular yogurt
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic minced
- 1/2 lemon zested and juiced
- 1 teaspoon salt divided, adjust to taste
- Black pepper to taste
Instructions
Mix
- Wash and dry cucumbers, trim the ends, and cut into thin rounds.
- Mix yogurt, dill, olive oil, garlic, and the zest and juice of half a lemon until smooth. Add 1/2 teaspoon salt and pepper to taste.
- Fold cucumber slices into the dressing until evenly coated. Taste and add up to the remaining 1/2 teaspoon salt as needed.
- Divide into 4 portions and serve immediately, or refrigerate up to 30 minutes before serving.
Notes
- Refrigerate components separately for up to 2 days and combine near serving.
- Eat dressed leftovers within 1 day for better texture; do not freeze.