Description
Cold Cucumber Yogurt Breakfast is the perfect way to start your day on a refreshing note. This vibrant dish combines creamy Greek yogurt with crisp, cool cucumbers and fresh dill, all brightened by a splash of lemon juice. Ideal for warm mornings or a light brunch, it’s a quick and easy recipe that transports your palate to sunny Mediterranean shores in just minutes.
Ingredients
Scale
- 1 cup English cucumber, diced
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Wash and peel the cucumber. Cut it in half lengthwise and scoop out the seeds. Dice into bite-sized pieces.
- In a medium bowl, mix the Greek yogurt with lemon juice until smooth.
- Add the chopped dill, salt, and pepper to the yogurt mixture, stirring well.
- Gently fold in the diced cucumbers without smashing them.
- Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld.
- Serve chilled in bowls or plates, adding an extra drizzle of lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 10mg
Keywords: For added flavor, incorporate diced tomatoes or crumbled feta cheese. Customize with various herbs like mint or basil for unique flavor profiles.