Cucumber salad with lemon yoghurt dressing

Nutrition content per serve^*

Energy: 75 calories (317 kJ) | Protein: 4g | Carb: 7g | Sugar: 6g | Total fat: 1g | Sat fat: 1g | Fibre: 2g | Serves: 5 | Total time: 10 minutes

Ingredients:

• 3 Lebanese cucumbers, cut into 0.5cm-thick semi-circles
• ½ Spanish onion, finely sliced
• ¼ cup mint or dill, finely chopped

Dressing:

• 1 cup reduced-fat Greek yoghurt (Chobani or Yo-PRO are high protein)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp salt and pepper to taste

Directions:

1. In a medium bowl, mix together yoghurt, olive oil, lemon juice, garlic, salt and pepper. Leave for 20 minutes to develop flavour.
2. Place cucumber, onion and herbs into another bowl. Pour over dressing and toss, then serve.

Chef’s tips:

• This pairs perfectly alongside a lean protein such as chicken, beef etc.
  
  

Why it’s good for you:

• This salad is low in calories and would make a great accompaniment to your main dish as a refreshing side.
• Greek yoghurt provides protein and calcium, which are important for bone health.

^* Approximate values from Xyris Foodworks software

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.