Herby Cucumber Salad

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 65
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 9.9g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 150mg
  • Calcium: 48mg

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. 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.
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