Description
A refreshing and creamy cucumber salad featuring a tangy lemon yogurt dressing, perfectly balanced with fresh mint and red onion for a light, cooling side dish ideal for warm weather or as a healthy snack.
Ingredients
Scale
Salad Ingredients
- 3 standard cucumbers or 2 long Telegraph/English cucumbers
- 1/2 red onion, finely sliced
- 1/4 cup fresh mint leaves, finely chopped (or 2 tsp dried mint)
Dressing Ingredients
- 1 cup full fat yogurt (Greek or plain)
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together the yogurt, extra virgin olive oil, lemon juice, minced garlic, salt, and pepper until smooth. Let the dressing sit for at least 20 minutes to allow the flavors to meld and develop depth.
- Slice the Cucumbers: Cut the cucumbers in half lengthwise, then slice each half into thin 3mm (1/8 inch) slices to create evenly sized pieces for the salad.
- Combine and Toss: In a large bowl, combine the sliced cucumbers, finely sliced red onion, and chopped fresh mint. Pour the prepared lemon yogurt dressing over the vegetables, then gently toss everything together until the salad is evenly coated with the dressing. Serve immediately for best freshness and flavor.
Notes
- For a lighter version, use low-fat yogurt instead of full-fat.
- You can substitute dried mint if fresh is unavailable, but fresh mint provides a brighter flavor.
- Adjust lemon juice and garlic quantities to taste for a more or less tangy and pungent dressing.
- This salad is best enjoyed fresh but can be chilled for up to 1 day in the refrigerator.
- For added crunch, consider sprinkling with toasted nuts or seeds before serving.
