Cucumber Yogurt Salad

SideNo-Cook10 minServes 4VegetarianGluten-free

Ingredients

• 2 cucumbers, thinly sliced
• 3/4 cup plain yogurt
• 1 clove garlic, grated
• 1 tbsp lemon juice
• salt and dill or mint if you have it

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Salt the cucumber slices and let sit 10 minutes, then pat dry.
2. Stir the yogurt with garlic, lemon juice and herbs.
3. Fold in the cucumbers and serve cold.

Swaps

• Lime juice or a small splash of vinegar can stand in for lemon.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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