CUCUMBER SALAD WITH YOGURT
This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.
Provided by barbara
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
MIDDLE EASTERN YOGURT CUCUMBER SALAD
This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes.
Provided by chef FIFI
Categories Palestinian
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut cucumbers into cubes, set aside.
- In medium bowl add all other ingredients into bowl except for olive oil.
- Mix well until no clumps.
- Add cucumbers and mix well.
- Garnish with olive oil on top.
- *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
- Enjoy.
Nutrition Facts : Calories 70.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 622.3, Carbohydrate 9.6, Fiber 0.6, Sugar 5.9, Protein 3.5
EGYPTIAN GARLIC YOGURT CUCUMBER SALAD
This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!
Provided by cooking in cairo...
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Empty yogurt into a small mixing bowl.
- Grate the half cucumber into yogurt.
- Using a garlic press, press the garlic into bowl.
- Add vinegar, chopped dill, salt and pepper to taste.
- Best when chilled for 30 minutes or so.
- Keeps great in fridge for a few days.
- Serve with warm pita bread for dipping.
Nutrition Facts : Calories 28.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 4, Sodium 15.4, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 1.4
SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
- For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
- To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.
SIMPLE ZESTY YOGURT CUCUMBER SALAD
Just in time for the warm weather! A refreshing and extremely easy recipe, made in minutes! 1, 2, 3.. you're done! Now you have a mouth-watering yogurt cucumber salad that you just can't quit taste-testing! Whoever said simple couldn't taste delicious?
Provided by SuzieQ in Fairfax
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Using a spoon, remove the seeds and slice the cucumber into half moon pieces. In a small bowl, mix the yogurt, lemon and dill to make the dressing. Season to taste with salt and pepper and toss with cucumber "half moons".
Nutrition Facts : Calories 93.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 8, Sodium 36.1, Carbohydrate 19.6, Fiber 4, Sugar 7.9, Protein 4.8
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