BHA & BHT Free Garlic-Dill Yogurt Sardine Cucumber Salad
Total time15 min
Prep time15 min
Cook time0 min
4.8(25)
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines in olive oil, drained
- 1 large english cucumber, halved lengthwise and sliced into half-moons
- ¼ cup red onion, thinly sliced
For the dressing
- ½ cup plain whole-milk yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, finely minced or grated
- 2 tbsp fresh dill, chopped
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, salt, black pepper, and red pepper flakes, if using, until smooth and well combined.
- 2
In a large bowl, combine the cucumber slices and red onion. Pour about two-thirds of the dressing over the vegetables and toss until evenly coated.
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