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Cucumber Yogurt Salad

chef.tim.lee's picture
Ingredients
  English cucumber 2 Large, thinly sliced
  Coarse salt 1 Tablespoon
  Plain low-fat yogurt 16 Ounce (2, 8 Ounce Each)
  Lowfat sour cream 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Ground cumin 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Tomatoes 2 Medium, seeded and chopped
  Curly lettuce leaves 4
Directions

GETTING READY
1. Sprinkle cucumbers with coarse salt and let it stand with cover for 30 minutes.
2. Rinse cucumbers several times in cold water, drain well, squeezing our excess moisture with paper towels and set aside.

MAKING
3. In a bowl combine yogurt, sour cream, cilantro, cumin and 1/2 Teaspoon salt, stirring well.
4. With cover and chill thoroughly.
5. In a large bowl just before serving, combine reserved cucumbers, yogurt mixture and tomatoes and toss gently to mix well.

SERVING
6. Spoon mixture into a lettuce-lined salad bowl and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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