Cucumber Ribbon Salad with Yogurt Herb Dressing
This cucumber ribbon salad is easy to make and is full of great flavor but without any fat thanks to a creamy yogurt herb dressing.
Servings 4 servings
Calories 28kcal
Ingredients
- 1 English cucumber or another type of thin skinned cucumber
- 1/2 cup nonfat plain Greek yogurt (see note)
- 1 tablespoon minced fresh chives
- 1/4 cup minced fresh parsley
- 1 tablespoon minced fresh dill
- salt and pepper to taste
Instructions
- Using a spiralizer, cut the cucumber into ribbons with the ribbon blade. If you don’t have a spiralizer, use vegetable peeler to make ribbons or thinly slice the cucumber in half moons.
- In a small bowl, mix together Greek yogurt, chives, parsley, dill, salt and pepper. Taste dressing and season with more salt and pepper as needed.
- Mix dressing into cucumbers and stir well to combine. Best served immediately. Store in fridge.
Notes
- I prefer English cucumbers to regular cucumbers. The skin is less tough and the cucumbers contain less seeds. If you can’t find them, regular cucumbers can be substituted but for best results, peel the cucumbers.
- If you prefer, substitute 2% or full-fat Greek yogurt. Sour cream is good, too.
- For a dairy-free cucumber salad, try this cucumber onion salad.
Nutrition
Serving: 1serving | Calories: 28kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg