We realize it’s a bit odd to post a light and refreshing salad recipe on a day when many of our readers are stuck in freezing weather. Sorry! How about trying this stew recipe today and saving the cucumber yogurt salad for next week?
We’ve been lucky with the weather this week and the warm days inspired me to create a recipe for cucumber yogurt salad. This salad has a Middle Eastern flair to it that you can’t miss. You could easily find it served at a meal with hummus, tahini, and tabouleh, but I like to make a large bowl of it and eat it for breakfast after a long run. It’s filling, easy to make and tastes great.
(2 votes, average: 5.00 out of 5)Loading...Cucumber Yogurt Salad
Ingredients
- 1 pound cucumbers
- 1 garlic clove, finely chopped
- 1 cup Greek yogurt
- A handful of fresh mint leaves, finely chopped
- 1 tablespoon extra virgin olive oil
- Coarsely ground black pepper to taste (optional)
- A few mint leaves for garnish
Instructions
- Peel the cucumbers, chop them into quarters and place them in a bowl. Add the garlic, mint and black pepper.
- Pour the yogurt over the cucumbers and mix the ingredients well.
- Drizzle the olive oil on top of the salad garnish with mint leaves and serve.
- If you prepare ahead of time make sure not to add the olive oil until you are ready to serve. (The olive oil is more for the presentation than anything else.)
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This is a great share – minus the mint and this is also reflux-friendly, which is important to me as my mother recently found out she has reflux and I’ve been looking for recipes without lemon and vinegar.
I actually prefer higher fat yogurts, they fill me up and taste better.:)
I have made something like this in the past and used it as a topping for a baked sweet potato. It’s a great addition of lowfat protein to a carb, for those of us who incorporate them into our diets.