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🍽️ Fresh Cucumber Salad with Creamy Yogurt Dip

91 kcal · 30 min · 4 servings

Ingredients

• 2 cucumbers
• 1 red chili pepper
• 150 g yogurt
• 1 tbsp rapeseed oil
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• salt
• pepper
• 1 pinch sugar
• 1 handful sprouts (e.g. radish, radishes, beetroot)

Instructions

1. 1. Rinse the cucumbers thoroughly under running water.
2. 2. Peel the cucumbers completely.
3. 3. Slice the cucumbers into long, thin strips using a vegetable peeler.
4. 4. Rinse the chili peppers under running water.
5. 5. Cut the chili peppers in half lengthwise.
6. 6. Remove the seeds from the chili peppers.
7. 7. Dice the chili flesh as finely as possible.
8. 8. Whisk the yogurt with the oil, vinegar, and lemon juice in a bowl.
9. 9. Continue stirring until a smooth sauce forms.
10. 10. Add 2 to 3 tablespoons of cold water until the consistency suits your taste.
11. 11. Stir the cold water well into the sauce.
12. 12. Add the fine chili dice to the yogurt sauce.
13. 13. Season the sauce to taste with salt.
14. 14. Season the sauce to taste with pepper.
15. 15. Season the sauce to taste with sugar.
16. 16. Mix the yogurt sauce evenly with the cucumber slices.
17. 17. Portion the salad onto individual plates.
18. 18. Rinse the sprouts under running water.
19. 19. Let the sprouts drain well.
20. 20. Scatter the sprouts over the plated salad.
21. 21. Grind some fresh pepper over the salad.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 91
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 8 g