Cucumber and Basil Yogurt Salad
This awesomely easy salad can be made with mint or cilantro instead of basil, whichever you have on hand. Be sure to stir in the basil and yogurt just before serving so the salad doesn’t get watery.
Servings: 4 servings.
- 2 teaspoons fresh lime juice or apple cider vinegar
- 1 teaspoon grated lime zest
- 4 teaspoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 large or 3 smaller cucumbers, peeled and cut in half
- 2 tablespoons finely chopped fresh basil (see note)
- 1/3 cup whole milk or Greek plain yogurt (see note)
Mix the lime juice, lime zest, olive oil, salt and pepper in a small bowl.
Using a spoon, scrape out and discard the cucumber seeds. Slice about ¼-inch thick. Place in a bowl and toss with the lime and olive oil mixture.
Just before serving, stir in the chopped basil and yogurt.
- For 2 tablespoons of chopped basil start with about 12 leaves.
- The easiest way to chop the basil is stack the leaves, roll and cut 1/8-inch chiffonade ribbons, then chop the ribbons into pieces.
- Choose plain whole milk yogurt without added gums and thickeners. Nancy’s organic is an excellent choice, as is whole milk Greek yogurt.
Calories: 64kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg