Dill-Yogurt & Cucumber Salad

A refreshing side salad to any meat dish


Serves 4 side dishes




INGREDIENTS

1 cup low-fat plain yogurt

1 cucumber, sliced into rounds and quartered

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1 tablespoon fresh lemon juice

salt and pepper to taste


METHOD

Combine the yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.


Optional: If you prefer a thicker consistency: Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.


Optional: Lay sliced cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.

©2020 Woodhill Dieticians