Refreshing cucumber and yoghurt salad
Cucumber and yoghurt salad is a cool, refreshing side dish that’s great for summer meals or as a light snack. Diabetes-friendly, it combines fresh cucumbers with a tangy yoghurt dressing, making it healthy and delicious.
Prep time: 10 minutes
Cooking time: 0 minutes
Serves: 4
Serving size: 1 cup
Ingredients
- 2 large cucumbers, peeled and thinly sliced
- Plain low-fat yoghurt, 1 cup (250g)
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- Fresh dill, 2 tbsp (30g), chopped
- Fresh mint (optional), 1 tbsp (15g) chopped
- Lemon juice, 1 tbsp (15g)
- Salt, ½ tsp (2.5g)
- Black pepper, ¼ tsp (1.3g)
Method
- Combine the sliced cucumbers and red onion in a large bowl.
- In a separate small bowl, whisk together the yoghurt, lemon juice, minced garlic, salt, and black pepper.
- Pour the yoghurt dressing over the cucumber and onion mixture, and toss to coat. Then add the chopped dill and mint (if using), and mix gently.
- Refrigerate for at least 30 minutes before serving.
Storage: This salad is best enjoyed fresh, but can be stored in airtight containers in the refrigerator for up to 1 day. If you can, store the cucumber slices and yoghurt dressing separately and combine just before serving to maintain the crisp texture of the cucumbers.
Nutritional information
Per serving:
Calories - 60kcal
Fat - 2g
Carbohydrate - 6g
Protein - 4g
Sodium - 300mg
Sugar - 1g
Fibre - 1g
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