Low Sodium Cucumber-Yogurt Salad

Total time30 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 medium english cucumbers (about 1 ½ lb total)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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¾ tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup plain whole-milk greek yogurt
1 small garlic clove, finely grated or minced
2 tbsp fresh dill, roughly chopped
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil, plus more for drizzling
¼ tsp ground black pepper
pinch of red pepper flakes (optional)

Instructions

1
Place the sliced or grated cucumbers in a colander set over the sink. Toss with 1/2 tsp of the kosher salt and let stand for 10–15 minutes, until the cucumbers have released noticeable liquid.
2
Gather the cucumbers in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible — the cucumbers should feel dry to the touch.

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