Cucumber-Yogurt Sauce
By Morgan BollingPublished on June 8, 2015
Time
10 minutes, plus 20 minutes chilling
Yield
Serves 4 (Makes about 3/4 cup)
Ingredients
½ cucumber, peeled, halved lengthwise, and seeded½ cup plain whole-milk Greek yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh dill 1 small garlic clove, minced¼ teaspoon pepper ⅛ teaspoon salt
Before You Begin
A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.
Instructions
- Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.
Time
10 minutes, plus 20 minutes chillingYield
Serves 4 (Makes about 3/4 cup)Ingredients
½ cucumber, peeled, halved lengthwise, and seeded
½ cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small garlic clove, minced
¼ teaspoon pepper
⅛ teaspoon salt
Ingredients
½ cucumber, peeled, halved lengthwise, and seeded
½ cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small garlic clove, minced
¼ teaspoon pepper
⅛ teaspoon salt
Ingredients
½ cucumber, peeled, halved lengthwise, and seeded
½ cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 small garlic clove, minced
¼ teaspoon pepper
⅛ teaspoon salt
Why This Recipe Works
The acidity of the yogurt, combined with fresh dill, helps balance and cut through the oiliness of the salmon. The crispy cucumber adds a welcome textural contrast to the dish.
Before You Begin
A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.
Instructions
- Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.
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