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2 cucumbers
2 garlic cloves, minced
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup fresh dill leaves, stems removed and diced

Peel cucumbers and slice in half lengthwise. Scoop out seeds and cut halves into strips. Cook garlic in oil about 2 minutes. Add to yogurt and stir well. Add dill leaves and mix well. Dice cucumbers and add to yogurt. Refrigerate for one hour.