Yogurt Carrot Cucumber Salad

By Marian Burros

Total Time
10 minutes
Rating
4(13)
Notes
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Featured in: PLAIN AND SIMPLE; A Chinese-Italian Effort

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Ingredients

Yield:2 servings
  • 3ounces Kirby cucumber
  • 2ounces peeled baby carrots
  • 1small clove garlic
  • 1cup nonfat plain yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

87 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 8 grams protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.

  2. Step 2

    Mince garlic, and stir into vegetables with yogurt.

Ratings

4 out of 5
13 user ratings
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