Low Sodium Persian Cucumber Yogurt Salad

Total time30 min

Prep time15 min

Cook time0 min

Low Sodium Persian Cucumber Yogurt Salad

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Ingredients

4 servings

4 persian cucumbers (about 12 oz total), thinly sliced or diced
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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¼ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup full-fat plain yogurt
1 small garlic clove, grated or minced
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp extra virgin olive oil
1 tsp lemon juice
¼ tsp ground turmeric
¼ cup golden raisins (optional)
2 tbsp dry-roasted walnuts, roughly chopped (optional)

Instructions

1
Place the sliced cucumbers in a colander set over the sink, toss with ¼ tsp kosher salt, and let them drain for 15 minutes. Pat dry with paper towels — this keeps the yogurt from becoming watery.
2
In a large mixing bowl, stir together the yogurt, garlic, mint, dill, olive oil, lemon juice, and turmeric until evenly combined.

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