Cucumber Salad with Yogurt Dressing
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
91
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Cucumber
- 1 Red chili pepper
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp Canola oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- salt
- peppers
- 1 pinch sugar
- 1 handful Sprout (such as radish, beetroot)
Preparation steps
1.
Rinse and peel the cucumber, then thinly slice on a mandoline. Rinse the chili and halve lengthwise. Remove the seeds and finely dice. Mix the yogurt with the oil, vinegar, and lemon juice until smooth.
2.
If you'd like a thinner dressing, mix in 2-3 tablespoon of cold water. Add the chili, and season to taste with salt, pepper, and sugar. Mix the dressing with the cucumber slices, then arrange on plates. Rinse the sprouts and drain thoroughly. Arrange the sprouts on top of the salad, garnish with freshly ground black pepper, and serve.
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