Creamy Dill Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Cucumber Salad

Experience the refreshing crunch of cucumber combined with the creaminess of Greek yogurt and the bright, herbaceous flavor of dill. This salad is accented by zesty lemon, a hint of garlic, and a touch of olive oil, elevated with protein-packed chickpeas. Perfect as a light meal for breakfast, lunch, or dinner, it provides a balanced blend of textures and flavors.

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NUTRITION

369kcal
Protein
32.7g
Fat
6.5g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 medium Cucumber (300g)

1/2 cup Chickpeas (125g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Dill

1 clove Garlic

1/4 small Red Onion (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the cucumber and red onion into small, bite-sized pieces and finely mince the garlic.

  • 2

    In a large bowl, add the Greek yogurt, lemon juice, and olive oil. Stir until well combined.

  • 3

    Fold in the diced cucumber, chickpeas, red onion, minced garlic, and fresh dill.

  • 4

    Season with salt and pepper to taste, mixing gently to ensure even coating without mashing the ingredients.

  • 5

    Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  • 6

    Serve chilled as a refreshing dish suitable for breakfast, lunch, or dinner.

Creamy Dill Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dill Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Creamy Dill Cucumber Salad

Experience the refreshing crunch of cucumber combined with the creaminess of Greek yogurt and the bright, herbaceous flavor of dill. This salad is accented by zesty lemon, a hint of garlic, and a touch of olive oil, elevated with protein-packed chickpeas. Perfect as a light meal for breakfast, lunch, or dinner, it provides a balanced blend of textures and flavors.

NUTRITION

369kcal
Protein
32.7g
Fat
6.5g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 medium Cucumber (300g)

1/2 cup Chickpeas (125g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Dill

1 clove Garlic

1/4 small Red Onion (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the cucumber and red onion into small, bite-sized pieces and finely mince the garlic.

  • 2

    In a large bowl, add the Greek yogurt, lemon juice, and olive oil. Stir until well combined.

  • 3

    Fold in the diced cucumber, chickpeas, red onion, minced garlic, and fresh dill.

  • 4

    Season with salt and pepper to taste, mixing gently to ensure even coating without mashing the ingredients.

  • 5

    Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  • 6

    Serve chilled as a refreshing dish suitable for breakfast, lunch, or dinner.