![Cucumber and Onion Salad Thumbnail](/sites/default/files/styles/recipe_node_image/public/2019-07/bigstock-Delicious-Fresh-Cucumber-Onion-305864893.jpg?itok=hnHq-HfR)
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
- In a large mixing bowl, toss the cucumber and onion slices, carefully separating the onion slices into rings.
- 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.
- 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.