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Herby Cucumber Salad

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 12 mins
Total time 12 mins
Yield Serves 6 (serving size: 1 cup)
Creamy and tangy, this simple side comes together in a flash. Don't make the salad ahead--the cucumbers will release too much water.

Ingredients

  • 1/4 cup plain low-fat yogurt
  • 2 tablespoons coarsely chopped fresh dill
  • 1 tablespoon coarsely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarsely chopped mint
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove
  • 5 1/2 cups thinly sliced cucumber (about 2 large)
  • 2 1/2 cups thinly sliced red onion

Nutrition Information

  • calories 65
  • fat 2.6 g
  • satfat 0.5 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.8 g
  • carbohydrate 9.9 g
  • fiber 1.4 g
  • cholesterol 1 mg
  • iron 0.5 mg
  • sodium 150 mg
  • calcium 48 mg

How to Make It

  1. Combine the first 11 ingredients in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat.