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.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|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 %|
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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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