Cucumber Salad with Yogurt and Pistachios Recipe

Name: Cucumber Salad with Yogurt and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted shelled pistachios; 1 cup full-fat plain Greek yogurt; 2 garlic cloves, minced; 1/2 cup fresh lemon juice; 1/3 cup olive oil; 2 teaspoons harissa or chili paste or Asian chili paste; Salt and freshly ground pepper; 8 European cucumberspeeled, halved, seeded and sliced crosswise 3/4 inch thick; 1 cup torn mint leaves; 1 cup golden raisins

Servings: persons

1 cup unsalted shelled pistachios
1 cup full-fat plain Greek yogurt
2 garlic cloves, minced
1/2 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons harissa or chili paste or Asian chili paste
Salt and freshly ground pepper
8 European cucumberspeeled, halved, seeded and sliced crosswise 3/4 inch thick
1 cup torn mint leaves
1 cup golden raisins

1
Preheat the oven to 350.
2
Spread the pistachios in a pie pan and toast in the oven for about 10 minutes, until fragrant and beginning to brown.
3
Remove from the oven and let cool slightly, then chop.
4
In a medium bowl, whisk the yogurt with the garlic, lemon juice, olive oil and harissa.
5
Season with salt and pepper.
6
Divide the cucumbers between 2 large bowls.
7
Add half of the yogurt dressing to each bowl and toss to coat the cucumbers.
8
Add the mint, raisins and toasted pistachios to the cucumbers and toss.
9
Transfer the cucumber salad to 2 bowls and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted shelled pistachios, 1 cup full-fat plain Greek yogurt, 2 garlic cloves, minced, 1/2 cup fresh lemon juice, and more.

Yes, Cucumber Salad with Yogurt and Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cucumber Salad with Yogurt and Pistachios

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