Cucumber Yogurt Mint Salad (No Dill!)
This simple cucumber salad is tossed in a bright yogurt and herb dressing. It's quick to make and super refreshing on a hot summer's day.
Ingredients
- 2 Persian cucumbers sliced into 5mm (¼in) half-moons
- 25 g (¼ cup) walnuts roughly chopped
- 65 g (¼ cup) plain Greek yogurt
- 1 clove garlic grated
- 2 tsp fresh mint finely chopped
- 1 tsp fresh parsley finely chopped
- 1 tsp fresh oregano finely chopped
- 2 tbsp fresh lemon juice
- ½ red onion thinly sliced
Instructions
- Preheat oven to 180°C/350°F. Add the cucumbers to a large colander or fine mesh sieve and set over a bowl. Season generously with salt, stir, and allow the water to drain off for at least 10-15 minutes.
- Add th walnuts to a rimmed baking sheet. Move to the oven and toast until golden and very fragrant - 6-8 minutes. Set aside.
- In a small bowl, add the yogurt, garlic, mint, parsley and oregano. Pour over the lemon juice and season generously with black pepper. Whisk until thoroughly combined.
- Add the drainded cucumbers to a large mixing bowl. Add the red onion and the toasted walnuts. Pour over the dressing and toss to combine. Taste to adjust for seasoning, adding more salt and pepper if necessary. Serve.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
