Cucumber and caper salad

Cooking Salads Cucumber and caper salad

This refreshing salad is the perfect side dish for the hot summer months.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Use a teaspoon to scoop the seeds from the cucumber and discard. Place the cucumber in a colander over a bowl. Sprinkle with the salt and toss to combine. Set aside for 20 minutes.
  2. Rinse cucumber and pat dry with paper towel. Thinly slice diagonally.
  3. Combine the cucumber, yoghurt, garlic, mint, coriander and dill in a bowl. Transfer to a serving platter and sprinkle with the capers to serve.

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6 Lebanese cucumbers, halved lengthways
1 tsp salt
180g reduced-fat Greek-style natural yoghurt
1 small garlic clove, crushed
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
2 tbsp chopped fresh dill
1 tbsp capers, rinsed

Adv

Autors
Preparation time
35
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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