Creamy Dill Cucumber & Yogurt Salad
Method
Prepare the cucumber: Place the sliced cucumber in a colander and sprinkle lightly with salt. Leave for 5 minutes, then gently pat dry with paper towels. This prevents the salad from becoming watery.
Make the dressing: In a large bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic, cumin and olive oil until smooth.
Add the vegetables: Fold in the cucumber, radishes and edamame. Add the dill, mint and parsley and toss gently until everything is evenly coated.
Finish: Season with black pepper and adjust the salt and lemon juice to taste.
Serve: Transfer to a shallow serving bowl and sprinkle generously with toasted pumpkin seeds and additional fresh dill. Serve chilled.
Vegan option: Replace the Greek yogurt with 200 g unsweetened soy yogurt or thick unsweetened coconut yogurt. The remaining ingredients are naturally vegan. This refreshing salad combines crisp cucumber and radishes with creamy, tangy yogurt and plenty of fresh dill. Edamame quietly boosts the protein and fibre, while pumpkin seeds add a satisfying crunch. It is the perfect cool contrast to roasted mains and hearty grain dishes.
Nutrition Facts
Per serving
