Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and thinly slice cucumbers; set aside.
- In a bowl, whisk together Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth.
- Add cucumbers and chopped dill to the dressing. Toss gently to combine.
- Adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based alternative.
- Salt cucumbers and drain excess water for a less watery salad.
- Add thinly sliced red onion or radishes for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg