Herby Cucumber Salad

Herby Cucumber Salad Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Creamy and tangy, this simple side comes together in a flash. Don't make the salad ahead--the cucumbers will release too much water.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

June 2012
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