Persian cucumber dill salad

Persian cucumber dill salad


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About this recipe: This cool, refreshing blend of natural yoghurt, chopped cucumber, dill and garlic is a perfect accompaniment to lamb or rice, or both! Mint may be used in place of the dill.

Violet Grillo-Derderian

Serves: 8 

  • 1 (1kg) tub low fat Greek style yoghurt
  • 2 tablespoons chopped fresh dill
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 cucumber - peeled, seeded and chopped

Prep:10min  ›  Ready in:10min 

  1. In a medium bowl, stir together all ingredients. Cover, and refrigerate 8 hours, or overnight.

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