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Cucumber-Yogurt Salad

Recipe Summary

total:

20 mins

Servings:

Nutrition Profile:

Low-Calorie
Gluten-Free
Vegetarian
High Calcium
Bone Health
Healthy Pregnancy

Nutrition Info

Ingredients

Ingredient Checklist

4 large cucumbers, peeled
½ teaspoon salt
2 cups low-fat plain yogurt
2 teaspoons lemon juice
2-4 cloves garlic, minced
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil

Directions

Instructions Checklist

Step 1

Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.

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Step 2

Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
Step 3

Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Nutrition Facts

Per Serving:

146 calories; protein 8.3g; carbohydrates 15.5g; dietary fiber 2.1g; sugars 12.6g; fat 5.9g; saturated fat 1.8g; cholesterol 7.3mg; vitamin a iu 422.7IU; vitamin c 13.9mg; folate 56.1mcg; calcium 269.3mg; iron 0.9mg; magnesium 56mg; potassium 687.5mg; sodium 383.4mg; thiamin 0.2mg.

Exchanges:

1 starch, 1 low-fat milk