AIP Friendly Persian Cucumber Yogurt Salad
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (about 12 oz total), thinly sliced or diced
- ¼ tsp kosher salt, plus more to taste
- 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
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 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)
Can be omittedwalnuts
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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