Description
Salade de concombre au yaourt is a refreshing salad made with cucumbers and a tangy yogurt dressing.
Ingredients
Scale
- 2 cucumbers
- 300 g Greek yogurt
- 1 clove garlic
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- 5 sprigs dill
- Coarse salt
- Freshly ground pepper
Instructions
- Peel the cucumbers, cut them in half lengthwise, and remove the seeds with a spoon.
- Slice them into thin, even rounds and place them in a large dish.
- Sprinkle with coarse salt, mix gently, and let sit for 15 minutes to drain.
- Rinse under cold water to remove excess salt, then dry with a clean cloth or paper towels.
- In a bowl, add the Greek yogurt.
- Add the crushed garlic, lemon juice, olive oil, and vinegar.
- Lightly salt, pepper, and mix well to create a smooth sauce.
- Add the cucumber slices and finely chopped dill to the sauce.
- Gently mix to coat the cucumbers well.
- Garnish with a few sprigs of dill and serve chilled.
Notes
- For a vegan version, substitute Greek yogurt with a dairy-free alternative.
- Letting the cucumbers sit with salt enhances their flavor.
- This salad can be prepared a few hours in advance for easy serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg