Cucumber dill yogurt salad
Fresh, delicious and slightly sou, that is the flavor of this cucumber salad. The dill and yogurt gives it a delicious Greek touch.
Equipment
- Refrigerator
Ingredients
- 2 cucumbers English
- 5 tablespoons Greek yogurt
- 3 tablespoons olive oil Greek
- 5 sprigs dill fresh
- salt and pepper at taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Wash the cucumber and cut in half vertically.
- Scrape the seeds out with a spoon.
- Cut the cucumber in half moons of approximately 0.5 cm thick.
- Make a marinade of Greek yoghurt and olive oil.
- Season with salt and pepper.
- Ris the dill and mix the leaves with the yogurt.
- Mix the marinade with the cucumber and let everything come at taste in the refrigerator for at least 1 hour.
Nutrition
Calories: 121.99kcal | Carbohydrates: 3.93g | Protein: 2.8g | Fat: 10.81g | Saturated Fat: 1.49g | Cholesterol: 0.94mg | Sodium: 10.11mg | Fiber: 1.05g | Sugar: 2.68g | Vitamin A: 127.3IU | Vitamin C: 5.01mg | Iron: 0.39mg
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