Tangy Cucumber-Dill Salad

The sour tang of this refreshing salad will wake up your taste buds with the flavors of summer. Using goat’s milk yogurt lends a flavor similar to feta cheese, but go ahead and substitute plain regular yogurt if goat’s milk isn’t available.

This recipe comes to us from Kait of Habits of a Modern Hippie.

Serves 1-2

  • 4 cups cucumber, sliced paper-thin
  • 1 cup red onion, sliced paper-thin
  • 1/4┬ácup dill, de-stemmed
  • 1/2┬ácup plain goat’s milk yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste

Combine yogurt, dill, lemon juice, garlic, salt, and pepper in a small bowl. Whisk well to combine. Pop in the refrigerator.

Using a very sharp knife or mandolin cut cucumbers, length-wise, and red onion into paper-thin slices.

Combine cucumber and onion in large bowl. Toss well.

One or two tablespoons at a time add chilled dressing to the veggies. Add dressing and toss until you like the consistency of the salad.

Serve chilled and enjoy!

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Nutrition Information

Tangy Cucumber-Dill Salad

Servings per Recipe: 1

Amount per Serving

Calories:  214

Calories from Fat:  38

Total Fat:  4g

Saturated Fat:  2g

Cholesterol:  20mg

Sodium:  95mg

Potassium:  1209mg

Carbohydrates:  38g

Dietary Fiber:  6g

Protein:  11g

Sugars:  17g

Vitamin A:  24%

Vitamin C:  70%

Calcium:  31%

Iron:  45%

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