Cucumber Dill Yogurt Salad
by Aube Giroux on Aug 5, 2014
This healthy, refreshing salad is the perfect go-to when you need a quick and easy meal! (Recipe courtesy of Aube Giroux of Kitchen Vignettes.
- Servings
- Serves 4 as a side dish
- Course
- Side Dish
Ingredients
- 4 medium-small organic cucumbers (4 cups chopped)
- 1 cup organic whole milk yoghurt (preferably Greek or a rich creamy yogurt)
- 1 small bunch of fresh dill (about 1/4 cup chopped)
- 1 medium garlic clove, crushed or minced (optional)
- ½ tsp sea salt
- A dash of black pepper
Instructions
-
Rinse, then chop the cucumbers into bite-sized pieces, leaving the peels on.
-
Rinse the fresh dill, shaking off the excess water and patting gently with a clean towel to dry. Chop finely.
-
In a medium bowl, mix the yoghurt, cucumber, dill, crushed garlic clove, salt and pepper all together.
-
Give it a good stir and serve immediately, or chill it in the fridge first if you prefer.
