February 28, 2026

Cucumber Greek Yogurt Salad – Using Even the Seeds as Dressing, Nothing Goes to Waste

Name: Cucumber Greek Yogurt Salad – Using Even the Seeds as Dressing, Nothing Goes to Waste
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Mini cucumber; 50 g Greek yogurt; 12 Frozen raspberry; 12 Blackberry; 10 clove Pistachio; 1 a little Dill; 1 Ts Olive oil; 1 ts Lime juice; 1 ts Lime zest; 0.25 ts Whole grain mustard; 0.25 ts Palm sugar; 1 a little Salt; 1 a little Pepper

Profile공격수셰프 Striker chefViews: 31

Cook time: 15 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Cut the cucumbers in half and scoop out the seeds. Set the seeds aside without discarding them
Mix the seeds with olive oil, lime juice, lime zest, whole grain mustard, palm sugar, salt, and pepper until emulsified to make the vinaigrette dressing
Fill the hollowed cucumbers with Greek yogurt and top with berries, pistachios, and dill
Drizzle the vinaigrette over the top

Original video

February 28, 2026

Cucumber Greek Yogurt Salad – Using Even the Seeds as Dressing, Nothing Goes to Waste

Profile공격수셰프 Striker chefViews: 31

Cook time: 15 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

Tap to check off

Serves 2

We may earn a commission on purchases made through the links above.

Steps

Cut the cucumbers in half and scoop out the seeds. Set the seeds aside without discarding them
Mix the seeds with olive oil, lime juice, lime zest, whole grain mustard, palm sugar, salt, and pepper until emulsified to make the vinaigrette dressing
Fill the hollowed cucumbers with Greek yogurt and top with berries, pistachios, and dill
Drizzle the vinaigrette over the top

Original video

Ingredients

Steps

Ingredients

Steps

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