Dilly Cucumber Salad

Cucumbers are believed to have originated in India over 4000 years ago and were introduced to other parts of the world by explorers and traders.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

Print Recipe

Easy

Dilly Cucumber Salad

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 240

Best Season: Summer

Ingredients

Servings

• 2 piece Cucumber
• 2 tablespoon Fresh dill
• 1 cup Greek yogurt
• 2 tablespoon Lemon juice
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. Slice the cucumbers into thin rounds.
2. In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and black pepper.
3. Add the sliced cucumbers and fresh dill to the bowl and toss until well coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 60kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 6g2%

Sugars 2g

Protein 1g2%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.