The viral cucumber salad HITS‼️@logansfewd is the originator of this masterpiece

Ingredients

• 2 pieces Cucumber (Medium cucumbers, sliced into half‑moons)
• 1/4 cup Red Onion (Thinly sliced)
• 1 can Canned Tuna in Water (About 5 oz, drained)
• 1 tablespoon Capers (Rinsed and drained)
• 1/3 cup Feta Cheese (Crumpled)
• 1/2 cup Nonfat Plain Greek Yogurt (For the dressing)
• 2 tablespoons Balsamic Vinegar (Adds acidity and depth)
• 2 teaspoons Fresh Dill (Finely chopped)
• 1 tablespoon Lemon Juice (Juice of about ½ a lemon, freshly squeezed)
• to taste Black Pepper (Freshly ground)
• to taste Salt (Optional, depending on feta saltiness)

Instructions

1. Slice Cucumbers and Onion

   Place the cucumbers on the cutting board and slice them into thin half‑moon pieces. Thinly slice the red onion.

   Time: PT5M

2. Combine Vegetables

   Transfer the sliced cucumbers and onion to a large mixing bowl. Add the rinsed capers and chopped dill.

   Time: PT2M

3. Add Tuna and Feta

   Flake the drained tuna over the vegetables and sprinkle the crumbled feta cheese on top.

   Time: PT2M

4. Prepare Yogurt Dressing

   In a small bowl, whisk together the nonfat Greek yogurt, balsamic vinegar, fresh lemon juice, and black pepper until smooth.

   Time: PT3M

5. Dress the Salad

   Pour the yogurt dressing over the salad mixture. Toss gently until everything is evenly coated.

   Time: PT3M

6. Serve or Chill

   Serve immediately at room temperature or cover and refrigerate for up to 1 hour before serving.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

15 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g