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Category: Side Dish
Cucumber Yogurt Salad - TastyPlanner.com
Chef: Nadia Mansour
Fresh summer salad to compliment fish or meat.
Recipe Source: www.eatingwell.com
Ingredients
* 4 large cucumbers, peeled
1/2 teaspoon salt
2 cups low-fat plain yogurt
2 teaspoons lemon juice
* 2-4 cloves garlic, minced
* Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Instructions
1. 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. 2. Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly. 3. Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.Per serving: 146 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 16 g carbohydrates; 8 g protein; 2 g fiber; 383 mg sodium; 687 mg potassium.
Nutrition Bonus: Vitamin C (23% daily value), Potassium (20% dv), Calcium (27% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 low-fat milk
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