Cucumber Salad with Yogurt-Garlic-Basil Sauce

Growing up in China, I loved cucumber salad. It is one of the few vegetables that the Chinese eat raw. Through the years I have tried many versions of cucumber salad. This is one of my favorites. The sauce also makes a good marinade for fish or tofu, and it can also be used as a dipping sauce.

Cucumber Salad with Yogurt-Garlic-Basil Sauce

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Servings

6 people

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Ingredients

• YOGURT-GARLIC-BASIL SAUCE
• 1-1/2 cups nonfat plain yogurt
• 1-1/2 tablespoons olive oil
• 1/2 tablespoon honey
• 2 cloves garlic
• 1/2 teaspoon Anaheim chile, seeded and chopped or Asian chile sauce
• 1/4 cup fresh basil leaves
• CUCUMBER SALAD
• 1 1/2 pounds English cucumber or about 3 small young cucumbers
• 1/4 teaspoon salt
• 2 kiwi fruit, peeled

Ingredients YOGURT-GARLIC-BASIL SAUCE 1-1/2 cups nonfat plain yogurt 1-1/2 tablespoons olive oil 1/2 tablespoon honey 2 cloves garlic 1/2 teaspoon Anaheim chile, seeded and chopped or Asian chile sauce 1/4 cup fresh basil leaves CUCUMBER SALAD 1 1/2 pounds English cucumber or about 3 small young cucumbers 1/4 teaspoon salt 2 kiwi fruit, peeled

Servings 6 people Print Recipe

Instructions

1. Place all of the sauce ingredients in a blender and purée until smooth. Store in refrigerator.
2. Peel and thinly slice cucumbers. Add salt. Cover and refrigerate for 10 minutes.
3. our sauce over sliced cucumbers. Mix well.
4. When ready to serve, cut kiwi fruit into wedges and stir gently into cucumber mixture.

Recipe Notes

Nutrition Facts

Cucumber Salad with Yogurt-Garlic-Basil Sauce

Amount Per Serving

Calories 95

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 95,Fat 4,Perfat 34,Cholesterol 1,Carbo 13,Protein 3,Fiber ,Sodium