Cucumber Salad


1 large cucumber, peeled and thinly sliced

2 tablespoons plain yogurt, low-fat

1 tablespoon vinegar

1 tablespoon vegetable oil or olive oil

1 tablespoon water

1 teaspoon fresh dill or 1/3 teaspoon dried dill (optional)

Ground black pepper (to taste)


1. Wash and prepare vegetables.

2. Combine yogurt, vinegar, oil, water, dill and pepper in a bowl and mix well.

3. Add cucumber slices and stir until coated.

4. Chill until serving.

Nutrition Facts: 

Serving size: 1 cup

Calories: 90

Fruits and Vegetables: 1 cup

Fat: 7 g

Fiber: 1 g

Sodium: 15 mg


USDA What's Cooking Mixing Bowl

This material was developed by the UMass Extension Nutrition Education Program.

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