Anti Inflammatory Persian Cucumber Yogurt Salad
Cool, creamy, and bright with fresh herbs, this cucumber yogurt salad is the kind of dish that feels instantly refreshing the moment it hits the table. Crisp Persian cucumbers get salted and drained before folding into full-fat yogurt, which means the dressing stays thick and luscious rather than watery — a small step that makes a big difference. Fresh mint and dill bring a garden-forward fragrance, while a squeeze of lemon and a drizzle of extra virgin olive oil round everything out with clean, vibrant flavor. The real anti-inflammatory star here is ground turmeric, stirred right into the yogurt base alongside garlic to deliver those beneficial compounds in every single bite. Optional golden raisins add a gentle sweetness, and dry-roasted walnuts bring healthy fats and a satisfying crunch if you want a little more texture. This recipe serves four and comes together in well under thirty minutes, making it an easy weeknight side or a standout addition to any spread.
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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
- 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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