Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Juneteenth Yogurt and Cucumber Salad


  • Author: Mark Taylor
  • Total Time: 10 minutes
  • Yield: Serves 4

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

  1. Wash and slice the cucumbers into thin rounds.
  2. In a bowl, mix Greek yogurt with lemon juice, salt, and pepper until smooth.
  3. Gently fold in the sliced cucumbers until well coated.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. 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.