Creamy Yogurt Cucumber Salad Food

CREAMY CUCUMBER SALAD

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

CREAMY CUCUMBER YOGURT SALAD

Steps:

• Using a microplane grater start by grating the garlic into a paste. Add into a bowl with the yogurt or sour cream, lemon juice, zest and fresh dill. Season with a pinch of sea salt and black pepper to taste.
• Slice the cucumbers into 1/4 inch to 1/3 inch slices and add to a bowl with thinly sliced red onion. Add the creamy yogurt dressing on top and gently toss to coat all over.
• Taste and adjust seasonings with more salt and pepper and serve promptly garnished with fresh onion chives, more dill and lemon zest.

CREAMY YOGURT CUCUMBER SALAD RECIPE

Steps:

• Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.

CUCUMBER, YOGURT AND DILL SALAD

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

CREAMY DILLED CUCUMBER SALAD

Steps:

• Stir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.

CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.