Description
Juneteenth Yogurt and Cucumber Salad is a vibrant, refreshing dish that perfectly captures the essence of summer gatherings. Combining creamy Greek yogurt with crisp cucumbers, zesty lemon juice, and fragrant dill, this salad offers a delightful crunch in every bite. Easy to prepare and customize, it’s not just a side dish—it’s a beautiful celebration of community and heritage that will impress your guests at any occasion.
Ingredients
Scale
- 1 cup full-fat Greek yogurt
- 2 medium cucumbers (sliced)
- 2 tbsp fresh dill (chopped)
- 1 garlic clove (minced)
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Wash the cucumbers and slice them into thin rounds or half-moons. Place in a large mixing bowl.
- In another bowl, mix the Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth.
- Add sliced cucumbers to the yogurt mixture and gently fold until well coated.
- Stir in the chopped dill and mix well.
- Cover and refrigerate for at least one hour to allow flavors to meld.
- Serve chilled as a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 110
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg