Great on Greek gyros
Peel and chop the cucumber into 1” chunks. Place them in heavily salted water and refrigerate for at least 2 hours. Pour off the water and spread the chunks on a double layer of paper towel. Cover with another layer and pat out all excess water. Repeat.
Put the garlic, olive oil, and vinegar in a food processor. Add cucumber and process until cucumber is finely chopped. Do not puree.
Pour the cucumber mixture into a bowl. Add the yogurt and mix well. Season with salt and pepper to taste. Place in refrigerator for an hour before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 56 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.2mg | 6 % | |
Potassium 443.7mg | 12 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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