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!


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