Herbed smashed cucumbers

Side dish tonight, January 15, 2020
Just a delicious crunchy cucumber salad , great with all types of meat .
4-6 servings

1/4 cup whole milk plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
2 pounds cucumbers (about 4 medium)
1/2 cup finely chopped red onion (about 1 small)
1 tablespoon coarsely chopped fresh dill fronds
1 tablespoon coarsely chopped fresh parsley leaves
Flaky salt
Freshly ground black pepper

Whisk the yogurt, lemon juice, and oil together in a large bowl; set aside.

Peel the cucumbers and cut them in half lengthwise. Cut each half crosswise into 1-inch segments. Spread the pieces out on a cutting board, flat-side down, and use a heavy pot or skillet to smash the cucumber pieces and lightly crush them.

Transfer the smashed cucumbers to the bowl with the yogurt. Add the red onion, dill, and parsley, along with a generous pinch of flaky sea salt and a few big grinds of pepper. Toss gently to combine. Taste and season with additional salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the dressing will become a bit more watery.

Nutritional information
Calories: 91
Total Carbohydrates: 11.6 g (3.9%)
Total Fat: 4.6 g (7.2%)
Protein: 3.2 g (6.3%)
Saturated fat: 1.2 g (5.8%)
Per serving, based on 4 servings. (% daily value)
Sugar: 5.3 g


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