Directions:
- Put the yogurt in a medium nonreactive bowl.
- Halve the cucumber lengthwise and scoop out the seeds.
- On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
- Add the dill, salt, and cumin and stir well to combine.
- Refrigerate the sauce for at least 15 minutes for the flavors to combine.
- Serve cold.
- You can also add some halved cherry tomatoes for a colorful, quick salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.07 Kcal (168 kJ) | ||
| Calories from fat | 16.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 416.44mg | 17% | |
| Potassium | 121.61mg | 3% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 50.55 Kcal (212 kJ) | ||
| Calories from fat | 21.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 3% | |
|---|---|---|---|
| Cholesterol | 10.05mg | 3% | |
| Sodium | 525.36mg | 17% | |
| Potassium | 153.42mg | 3% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 4.08g | 13% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.57g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 99.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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