Place cucumber in a colander over a bowl, sprinkle with salt. Toss gentley to coat. Cover and chill 1hour. Rinse with cold water, drain well. Squeeze until barely moist.
Spoon yogurt onto several paper towels, spread to 1/2 in. thickness. Cover with additional paper towels, let stand 5 mins. Scrape into a bowl using a rubber spatula.
Combine cucumber, yogurt, parsley, and remaining ingredients in a bowl.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 26mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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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: 4
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