Description
Juneteenth Yogurt and Cucumber Salad is a vibrant summer dish that combines the refreshing crunch of crisp cucumbers with creamy Greek yogurt. This salad bursts with flavor, thanks to fresh dill and a squeeze of lemon juice, making it a perfect accompaniment for any gathering or celebration. Quick and easy to prepare, it promises to be a hit at your next picnic or casual dinner, offering a delightful way to honor cultural traditions while enjoying seasonal produce.
Ingredients
Scale
- 2 cups fresh cucumbers, thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Wash and slice the cucumbers into thin rounds.
- In a bowl, mix Greek yogurt with lemon juice, salt, and pepper until smooth.
- Gently fold in the sliced cucumbers until well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra dill if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added crunch, include diced bell peppers or cherry tomatoes. Substitute Greek yogurt with a plant-based alternative for a dairy-free version. The salad stays fresh for up to three days when stored in an airtight container.