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Cucumber-Yogurt Salad

Rum-Raisin Frozen Yogurt svg 3E

Recipe Abstract

total:

20 mins

Servings:

Nutrition Profile:

Low-Calorie
Gluten-Free
Vegetarian
Excessive Calcium
Bone Effectively being
Wholesome Being pregnant

Nutrition Recordsdata

Substances

Ingredient Guidelines

4 wide cucumbers, peeled
½ teaspoon salt
2 cups low-plump monstrous yogurt
2 teaspoons lemon juice
2-4 cloves garlic, minced
Freshly ground pepper, to style
2 tablespoons chopped unique parsley, or 2 tablespoons chopped unique mint
1 tablespoon extra-virgin olive oil

Directions

Instructions Guidelines

Step 1

Slash cucumbers in half of and seed. Slash each and every cucumber boat in half of lengthwise after which halve each and every quarter. Slash crosswise into 1/4-depart pieces. Space in bowl, sprinkle salt on high, toss and placement aside for on the very least 20 minutes.

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Step 2

Mix yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Budge in the oil briskly.
Step 3

Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Nutrition Details

Per Serving:

146 energy; protein 8.3g; carbohydrates 15.5g; dietary fiber 2.1g; sugars 12.6g; plump 5.9g; saturated plump 1.8g; ldl cholesterol 7.3mg; diet a iu 422.7IU; diet c 13.9mg; folate 56.1mcg; calcium 269.3mg; iron 0.9mg; magnesium 56mg; potassium 687.5mg; sodium 383.4mg; thiamin 0.2mg.

Exchanges:

1 starch, 1 low-plump milk

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