Quick Avocado Cucumber Yogurt Salad

Ingredients

• 2 pcs Cucumber (medium size, sliced into half‑moons)
• 1 pcs Red Onion (thinly sliced)
• 2 pcs Avocado (ripe, diced; keep the pit nearby to preserve color)
• 100 g Plain Yogurt (Greek yogurt, full‑fat preferred for creaminess)
• 1 tbsp Red Wine Vinegar (adds acidity to the dressing)
• 1 tsp Grainy Mustard (whole‑grain mustard for texture)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh Dill (chopped)
• 1/2 tsp Smoked Paprika (adds smoky depth)
• 1/4 tsp Crushed Red Pepper Flakes (mix of peppers for gentle heat (optional))
• 1 slice Lemon (juice of half a lemon, plus a thin slice for garnish)
• to taste Salt (season the dressing)

Instructions

1. Prepare the vegetables

   Wash the cucumbers, red onion, and avocados. Slice the cucumbers into half‑moons, thinly slice the red onion, and dice the avocado. Place everything in a large mixing bowl.

   Time: PT2M

2. Make the yogurt dressing

   In a separate small bowl, whisk together the plain yogurt, red wine vinegar, grainy mustard, minced garlic, chopped dill, smoked paprika, crushed red pepper flakes, lemon juice, and a pinch of salt until smooth.

   Time: PT2M

3. Combine and toss

   Pour the dressing over the sliced vegetables and avocado. Gently toss until everything is evenly coated.

   Time: PT1M

4. Plate and garnish

   Divide the salad into individual serving plates or bowls. Garnish each portion with a thin lemon slice and a sprinkle of extra dill if desired.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

12 g

Fat

18 g

Fiber

7 g