Cucumber and Onion Salad

Macros / Serving Size

Protein 6 g | Fat 1 g | Carbs 21 g

% Calories of Macros / Serving Size

Calories 99 | Protein 22 % | Fat 5 % | Carbs 73 %

Nutrients / Serving Size

Fiber 3 g | Sodium 169 mg | Sat. Fat 0 g

Ingredients (serves 4)

• 4 English cucumbers, thinly sliced
• 1 red onion, thinly sliced
• ½ cup nonfat Greek yogurt
• 2 cloves garlic, finely minced
• 1 tbsp. apple cider vinegar
• ⅓ cup chopped fresh dill
• 2 tbsp. chopped mint
• ½-¾ tsp. salt
• Fresh ground pepper to taste

Directions

1. In a large mixing bowl, toss the cucumber and onion slices, carefully separating the onion slices into rings.   
2. In a small bowl, whisk together the yogurt, herbs, spices and vinegar.  Add to the cucumber and onions mix.  Stir gently to coat the vegetables.
3. Refrigerate for at least two hours before serving.  Garnish with more mint if desired.

Note

• Nutrition analysis is based on the use of 6 standard cucumbers and excludes the pepper.