Cucumber Salad with Yogurt Dressing
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
79
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 79 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 289 mg | (7 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- salt
- 50 grams green and black Olives (pitted)
- 2 scallions
- 1 pickled mild chili pepper (jarred)
- 1 Tbsp chopped Dill
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- freshly ground peppers
- ½ tsp dried thyme
- 1 Tbsp olive oil
Preparation steps
1.
Peel the cucumber, cut in half lengthwise and scoop out the seeds. Cut the cucumber into small cubes, sprinkle with 1 teaspoon of salt and let stand for 10 minutes. Roughly chop the olives. Rinse the scallions and slice thinly. Drain the pickled chile pepper and cut into thin strips.
2.
Whisk together the yogurt, lemon juice, pepper, thyme and olive oil until smooth. Rinse the salted cucumber, pat dry and toss with the olives, scallions, pickled chile pepper and chopped dill. Pour the yogurt dressing over the salad and toss until well coated. Season with salt and pepper to taste.
3.
Serve the salad with crusty white bread.
