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A light and refreshing cucumber zucchini salad tossed in a creamy yogurt-herb dressing—perfect as a side dish, snack, or grain bowl topper.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 0 time
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 small size Persian cucumbers thinly sliced | |
| 5 small Mexican squash (green small zucchini), thinly sliced | |
| 5 small red raddishes thinly sliced | |
| 2 green onions (scallions), thinly sliced | |
| 1/2 cup Plain Greek yogurt | |
| 1/4 cup extra virgin olive oil | |
| 1 garlic clove minced | |
| 1 lemon zest and juiced | |
| 12 cup 2 tablespoons fresh herb mix (dill and mint, or use what you have on hand) | |
| 1 teaspoon dry mint or dill | |
| salt and pepper to taste |
Preparation
1
Prep the Vegetables:
Thinly slice the cucumbers, zucchini, radishes, and green onions into rounds. Place them in a large mixing bowl.
Thinly slice the cucumbers, zucchini, radishes, and green onions into rounds. Place them in a large mixing bowl.
2
Make the Dressing:
Zest the lemon first and set the zest aside. In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and the lemon zest.
Zest the lemon first and set the zest aside. In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and the lemon zest.
3
Toss the Salad
Pour the dressing over the sliced vegetables. Add the chopped fresh herbs and a pinch of salt and pepper. Gently toss everything together until well coated
Pour the dressing over the sliced vegetables. Add the chopped fresh herbs and a pinch of salt and pepper. Gently toss everything together until well coated
4
Chill and Serve:
Cover and refrigerate the salad for at least 15–30 minutes before serving to let the flavors meld. Serve cold and enjoy!
Cover and refrigerate the salad for at least 15–30 minutes before serving to let the flavors meld. Serve cold and enjoy!