Whole 30 Garlic-Dill Yogurt Sardine Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

Whole 30 Garlic-Dill Yogurt Sardine Cucumber Salad

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Ingredients

2 servings

For the salad

2 cans (4.25 oz each) sardines in olive oil, drained
Matiz Gallego Sardines in Olive Oil - 4.2 Oz Roland Sardines, In Olive Oil, Skinless & Boneless 4.4 Oz Sea Tales Sardines in Olive Oil, 4.2 oz Palacio De Oriente Sardines In Olive Oil 4.25 Oz
Nixe by Lidl Skinless Boneless Sardines In Olive Oil, 4.4 oz
See all
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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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