Cucumber Yogurt Salad Recipes

CREAMY YOGURT CUCUMBER SALAD RECIPE

Creamy Yogurt Cucumber Salad Recipe image

Yogurt subs in for sour cream in this healthy version of a favorite summer salad.

Provided by Heidi

Number Of Ingredients 9

Ingredients

1 cup non-fat plain Greek yogurt
3-4 seedless cucumbers (sliced thinly)
1/4 red onion (thinly sliced and roughly chopped)
1 clove garlic (pressed or minced finely)
juice from 1/2 lemon
1/4 cup chopped fresh dill (plus more for garnish)
1/4 cup chopped fresh mint (plus more for garnish)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

CUCUMBER YOGURT SALAD

Cucumber Yogurt Salad image

This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

Mix all ingredients together in a medium bowl. Chill and serve.

CUCUMBER SALAD WITH YOGURT

Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

CUCUMBER, YOGURT AND DILL SALAD

Cucumber, Yogurt and Dill Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cucumbers, cut into 2-inch-long pieces
1 small red onion, sliced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
1 clove garlic, grated or minced
1/3 cup finely chopped fresh dill

Steps:

Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

YOGURT CUCUMBER SALAD

Yogurt Cucumber Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4-6 servings

Number Of Ingredients 5

Ingredients

8 kirby cucumbers, peeled
1 cup plain yogurt
2 lemons zested and juiced
4 tablespoons fresh dill
Salt and freshly ground pepper

Steps:

With a small spoon remove the seeds and cut the cucumber into "half moon" pieces. Make a dressing of yogurt, lemon and dill; season to taste with salt and pepper and toss with cucumber "half moons".

CUCUMBER-YOGURT SALAD

Cucumber-Yogurt Salad image

Provided by Chitra Joshi

Categories Condiment/Spread Salad Dairy Herb Yogurt Low Sodium Wheat/Gluten-Free Cucumber Bon Appétit Texas

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 cup plain nonfat yogurt
1 teaspoon sugar
2 medium cucumbers, peeled, seeded, chopped
2 tablespoons minced fresh cilantro

Steps:

Mix yogurt and sugar in medium bowl. Mix in cucumbers and cilantro. Season to taste with salt. (Can be prepared in 2 hours ahead. Cover and refrigerate.)

CUCUMBER SALAD

Cucumber Salad image

A cool cucumber salad with low fat dressing that is great for bar-b-ques.

Provided by HAIRGODDESS

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 2h10m

Yield 12

Number Of Ingredients 7

Ingredients

4 medium cucumbers, peeled and diced
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
½ cup diced onion
2 cloves garlic, minced
1 tablespoon dried dill weed
salt and pepper to taste

Steps:

Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.8 g, Cholesterol 8.2 mg, Fat 2.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 35.3 mg, Sugar 4.1 g

CUCUMBER-YOGURT SALAD WITH MINT

Cucumber-Yogurt Salad with Mint image

Provided by Ellen Faris

Categories Salad Dairy No-Cook Yogurt Mint Cucumber Summer Bon Appétit Kansas

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 medium cucumbers, peeled, seeded, diced
1 1/2 teaspoons salt
1 tablespoon fresh mint, minced
1 garlic clove, minced
1 teaspoon dried oregano
1 8-ounce container plain yogurt
2 tablespoons whipping cream
Pepper

Steps:

Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Middle Eastern Yogurt Cucumber Salad image

This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes.

Provided by chef FIFI

Categories Palestinian

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1/2 English cucumber (leave peel on)
1/4 cup lemon juice
2/3 cup middle eastern style yogurt (not Dannon)
1/4 cup water
1/2-1 small garlic clove (smashed)
1/2-1 whole serrano pepper (smashed)
1/2 teaspoon salt (more if desired)
3/4 teaspoon dried mint (do not omit)
olive oil (to garnish)

Steps:

Cut cucumbers into cubes, set aside.
In medium bowl add all other ingredients into bowl except for olive oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
Enjoy.

Nutrition Facts : Calories 70.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 622.3, Carbohydrate 9.6, Fiber 0.6, Sugar 5.9, Protein 3.5

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