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- One 6-ounce container Greek yogurt, regular or 2 percent
- 1 cucumber, preferably English, peeled and grated
- 1 sprig of fresh dill, finely chopped
- Juice of 1/2 lemon
In a bowl, add the yogurt, cucumber, dill, and lemon juice. Mix to combine, adding more lemon juice and dill if desired.
Calories Per Serving201
Folate equivalent (total)25µg6%
Have a question about the nutrition data? Let us know.
Cucumber Sandwich With Yogurt Dill Spread Recipe
Cucumber Sandwich With Yogurt Dill Spread is a simple and fresh sandwich that can be made anytime of the day, and all you need is some fresh cucumber. Serve it with a cup of hot Masala Chai.
Cucumber Sandwich with Yogurt and Dill Spread Recipe is a simple and fresh sandwich that can be made anytime of the day. All you need is three main ingredients to help you create this wonderful flavored sandwich. Cucumber is a great way to add vitamins and nutrient to your everyday meal. Yogurt spread on the other hand is a healthy option instead of using mayo for your sandwich spread.
Serve the Cucumber Sandwich with Yogurt and Dill Spread Recipe along with some Banana Almond & Prunes Smoothie Recipe and pack it as a lunch box or serve it as a after school snack with Date Brownie Energy Bars Recipe.
If you are looking for more Sandwich Recipes, here are some:
- 4 small seedless cucumbers - peeled and grated
- 1 tablespoon fresh lemon juice
- 1 bunch fresh mint leaves, chopped
- 1 bunch fresh dill, chopped
- 2 cloves garlic, crushed
- 2 cups plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon salt (Optional)
- ¼ cup raisins (Optional)
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl stir with a large spoon. Pour the mixture into a blender blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls top each serving with about 1 tablespoon raisins.
Last time we were in Crete, my wife made me promise to stop ordering so much Tzatziki. It seriously became a problem, but that’s how much I love it (she loves it too!). The creamy Greek yogurt (the highest fat possible), grated cucumbers, chopped fresh dill, garlic and olive oil create an irresistible and very healthy sauce that is great on fritters, bread, vegetables, burgers, and souvlaki just to name a few. Every chef has their own version of tzatziki, some are mild and some are potent with garlic and dill. This is the loaded version, loaded with flavor that is!
A few important tips when making tzatziki:
- Use high-fat Greek yogurt. The fat adds to the flavor and creaminess of the tzatziki. And don’t worry, the fat is good for you!
- When you add the grated cucumber to the colander, add a generous amount of salt. The salt pulls the liquid out of the cucumber. Wait 15 minutes and then squeeze any extra liquid out of the cucumber with your hands.
- Make sure you mince or press the garlic. You want a strong flavor of garlic in our tzatziki, but you don’t want it to overpower you with big chunks.
- Let the tzatziki sit for the best flavor. You can eat the tzatziki right away, but to have a full flavor immersion, refrigerate for at least an hour and then serve.
In Greece, Tzatziki is often served with bread and olives at the lunch or dinner table. I make it for brunches and dinner parties. It can make a healthy substitute for a store bought dip for chips or a raw vegetable platter. Serve it with our Italian Spicy Rosemary Olives and Tortilla Espanola (Spanish Potato Omelet) and you will have the conversation piece of making tapas from 3 different countries. Serve with a salad and your brunch is complete!
There are just a few ingredients in this recipe, but they all play an important role.
Cucumbers - Use salad cucumbers, there are many varieties, so choose your favorite one. The best ones are English Cucumber or American slicing.
Red onion - Other onion will work too. Red onions tend to be crispier and they aren't as sharp.
Spring onion - Adds a mild, light onion flavor. You can also use scallions.
Yogurt dressing - It's incredibly light, creamy and fresh. The ingredients for the yogurt dressing are greek yogurt, olive oil, lemon juice, salt, pepper, and dill. So only good and delicious ingredients. Keep your yogurt dressing chilled in a fridge for 3 - 5 days. Use in different salads.
Chili flakes - Are optional, for all of you who love a bit of spiciness.
Key Ingredients for Greek Yogurt Cucumber Salad:
Greek Yogurt: To make the salad, always prefer to go with the plain Greek yogurt from the market. Because plain yogurt will not contradict the other ingredients. If you are using any flavored Greek yogurt, you may end up with a different dish than you what you're trying to make.
Cucumbers: You may use any cucumber, English cucumber, petite cucumber, or others. Check before slicing them, as some may taste bitter. And these are not good for the salad.
Dill leaves: If you have this in your pantry, you are lucky. Seasoning with fresh leaves gives out more aroma. But in its absence, you may also use dried dill leaves.
Red Chili Flakes: I have added red chili flakes to add heat to the salad. But adding it is optional.
Polish Cucumber Salad with Yogurt & Dill
A fresh, cool cucumber salad recipe made healthier by replacing sour cream with yogurt. This Polish favorite is a great way to use up those extra garden cucumbers you have been gifted and a perfect accompaniment to spicy dishes and BBQ. Onions, herbs and lemon juice makes this salad recipe a refreshing snack or perfect side.
- 1 english cucumber
- 1/2 cup plain yogurt
- 2 Tbs dried dill
- 2 Tbs chives, fresh or dried
- juice of 1 lemon
- 1/4 cup diced red onion
- 1 tsp sugar
- Slice cucumber very thin. Sprinkle with salt and set aside. If you have a cooling rack, use it and let the extra water drain off. If you don't have one, simply blot with a clean towel or paper towel.
- Place the rest of the ingredients in a medium mixing bowl, mix well. Add cucumbers.
- Serve and garnish with more dill.
A crowning achievement for any cook is the golden crust often formed at the bottom of a skillet or pan of rice called tahdig (tah-DEEG). I have heard from an Iranian friend that, while to be sure some food may be left uneaten at a particular but always-lavish Persian feast or celebration, he has never left a table and observed a piece of leftover tahdig.
Another signature of Persian cooking is the use of an unholy amount of herbs. (In the recipes given here, the measurements in “cups” are not a misprint.) The profligacy of dill, parsley, cilantro, basil, tarragon, marjoram or oregano and other herbs make for heavily scented but lightly treading foods.
In truth, nearly every meal in Iran is accompanied by a platter of such fresh herbs as the centerpiece, along with radishes and scallions, with any number of flatbreads made of wheat and likely a dip centered in yogurt, another Persian mainstay (and, it is claimed, another gift to the culinary world).
Whether Persia gave the globe yogurt is too difficult to ascertain, this being the simplest of “prepared” foods (yogurt is likely the most ancient of kitchen accidents for it is no more than spoiled milk). Persia should be happiest that it gave us almond milk. What would today’s eater do without almond milk?
A Persian herb frittata (kuku sabzi) fresh from the oven. (Bill St. John, Special to The Denver Post)
Herbed Frittata with Walnuts (Kuku Sabzi)
Adapted from Louisa Shafia, “The New Persian Kitchen” (10 Speed Press) and Samin Nosrat, “Salt, Fat, Acid, Heat” (Simon & Schuster). From the Shafia recipe, I omit the ingredient of rose petals which are difficult to come by for the regular cook. However, a very light hand-sprinkling of rosewater on each serving and its plate will add at least some of the scent. Makes 1 serves 6-8.
- 3 tablespoons grapeseed oil
- 2 tablespoons ghee (clarified butter)
- 1/2 cup finely ground walnuts
- 2 cloves garlic, minced
- 2 cups loosely packed fresh flat-leaf parsley, finely chopped
- 2 cups loosely packed fresh cilantro leaves and tender stems, finely chopped
- 1 cup loosely packed fresh dill fronds and tender stems, finely chopped
- 1 medium leek, white and light green parts only, rinsed and finely chopped
- 1 bunch scallions, green and white parts, finely chopped
- Sea salt and freshly ground black pepper
- 9 eggs, whisked
- Preheat the oven to 350 degrees.
- Heat a 12-inch ovenproof non-stick skillet (for example, well-seasoned cast iron) over medium heat. Add the oil and ghee, followed by the walnuts and garlic and cook for a few minutes until the ingredients start to release their fragrance. Add the herbs and scallions and cook for about 2 minutes, until wilted. Turn off the heat and season with salt and pepper. Let the pan cool for a few minutes, then gently stir in the eggs.
- Transfer the skillet to the oven and bake for 15-18 minutes, until the center of the frittata springs back when lightly pressed. To unmold, loosen the edge with a butter knife and invert onto a serving platter. Serve hot or cold.
Yogurt and Cucumber Soup
Adapted from Najmieh Batmanglij, “The Food of Life,” 25th anniversary edition 2021 (Mage Publishers). I omit the ingredient of rose petals which are difficult to come by for the regular cook. However, a very light hand-sprinkling of rosewater atop each serving will add at least some of the scent. Serves 4-6.
How to Make Creamy Cucumber Salad
The dressing for this creamy cucumber salad relies on a base of thick, tangy coconut yogurt to keep it dairy-free. Apple cider vinegar and lemon juice add additional tanginess, dijon mustard and garlic add zing, salt and pepper add more flavor, and maple syrup balances it all out.
The main ingredients in this salad (besides the creamy dressing) are red onion, cucumber, and fresh dill.
Red onion is the sweetest of the onions, making it the best option for salads. But if you’re looking for something even milder, you can soak the onion (and garlic) in boiling water to decrease its intensity.
Cucumbers are incredibly cooling and hydrating, making them perfect for the warmer months. They also supply antioxidants, fiber, vitamins K and C, magnesium, and potassium. And let’s not forget about their satisfying crunch!
Dill adds a fresh, herby element and is the perfect pairing for cucumbers!
We hope you LOVE this cucumber salad! It’s:
Quick & easy
& SO delicious!
Hey Nutrition Lady, are cucumbers good for you?
Yes, yes they are, my friends.
Cucumbers are an excellent source of vitamin K, which is important for helping your blood clot. They are also a good source of copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, and vitamin B1.
The phytonutrients found in cucumbers (cucurbitacins, lignans, and flavonoids) provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits.Cucumbers also contain the mineral silica, which is important for nail and hair health.
Leave the skin on and give &rsquoem a good scrub, because many of a cucumber&rsquos nutrients are concentrated in the skin!