Description
Juneteenth Yogurt and Cucumber Salad is a refreshing, vibrant dish that perfectly balances creamy Greek yogurt with crisp cucumbers. This easy-to-make salad is an ideal addition to summer gatherings, providing a delightful burst of flavor with every bite. Not only does it celebrate the joy of family traditions, but its colorful presentation makes it an eye-catching side dish or light snack for Juneteenth and sunny days alike.
Ingredients
Scale
- 2 cups fresh cucumbers, thinly sliced
- 1 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill, chopped (or 1 tbsp dried)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Wash and slice the cucumbers thinly.
- In a bowl, whisk together Greek yogurt, lemon juice, garlic powder, dill, salt, and pepper until smooth.
- Gently fold the sliced cucumbers into the dressing until well coated.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Taste and adjust seasoning if needed. Serve chilled as a side or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (130g)
- Calories: 120
- Sugar: 4g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg
Keywords: - For added crunch, consider incorporating diced bell peppers or cherry tomatoes. - Substitute mint for dill for a refreshing twist. - Use full-fat yogurt for creaminess or low-fat for a lighter option.