Ingredients
- 0.5 large cucumber, peeled sliced thinly and salted
- 5 chopped dill
- 2 tbsp white wine vinegar
- 250 g natural thick Greek yoghurt
Instructions
- Finely slice and salt the cucumber and leave for 15-20 minutes to draw out the moisture. Then lightly rinse and pat dry with kitchen paper.
- Mix the cucumber with the dill, white wine vinegar and yoghurt and serve.
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Nutrition Facts
Cucumber, Dill and Yoghurt Salad
Amount per Serving
Calories
44
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
3
mg
1
%
Sodium
24
mg
1
%
Potassium
143
mg
4
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
