Yogurt Cucumber Salad
Published June 6, 2019
Preparation Time: 5-10 Minutes
Difficulty: “Even I can do it”
This is one of my personal favorites and is quite a versatile little dish that can be made on the fly. Only a couple things need to be stocked in the fridge and I know I can whip it up! Now… because I’m not a cook, it might turn out slightly different about every time I make it. But as long as I know that consistency I’m going for, I know to add a little more of this or a little more of that.
- 1 Large Cucumber
- ½ Cup to a Cup of Greek Yogurt (0% or low fat, but pay attention to what you need in your daily intake, and feel free to add more fat to taste.)
- 1-2 tsp Minced Garlic, or Garlic Powder
- 1-2 T. Apple Cider Vinegar
- Fresh or Dried Dill Weed
- 1-2 tsp of Extra Virgin Olive Oil
- Salt and Pepper
Halve the cucumber and slice. Add all of the ingredients to a bowl! This one comes with a little preference on texture (runny or thick), and the amount of zestiness you like from the apple cider vinegar.
The dish goes perfectly for a side, on a salad, in a wrap, or on some rice! It’s a good way to add a little protein to your meal (with the greek yogurt). And can be that nice binding piece to your plate that makes you feel a little more full.
I like to prep a double serving so I can add it to basically every meal!