Middle Eastern · Lunch
Strained Yogurt and Cucumber Salad
Thick strained yogurt is combined with olive oil and garlic, then topped with diced cucumber, fresh mint and dill, and scattered walnuts. Served chilled as a light Middle Eastern mezze salad, it pairs cooling dairy tang with crisp vegetable crunch and herbaceous finish.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
217Calories
12.1gProtein
14.8gFat
10.5gCarbs
7.2gSugar
1.4gFiber
89mgSodium
20mgChol
5.2gSat Fat
385mgPotassium
298mgCalcium
0.9mgIron
0.7mcgVitamin B12
4.2mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Deseed and dice the cucumber, grate the garlic, and chop the mint and dill finely.
2
Whisk
Combine the labneh with grated garlic, 1 tsp olive oil and 1/4 tsp salt until smooth.
3
Plate
Fold in cucumber, mint and dill. Spoon into a dish, drizzle with extra olive oil, scatter walnuts and black pepper on top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g labneh (strained yogurt)
- 11 medium cucumber
- 22 small clove garlic
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp walnuts
