Cucumber Vinaigrette With Basil and Garlic

By Molly O'Neill

Total Time
5 minutes
Rating
4(6)
Comments
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A perfect foil for chopped tomatoes, boiled potatoes or pasta salads.

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Ingredients

Yield:1 cup
  • 1cup cucumber juice (see recipe)
  • 2tablespoons plain lowfat yogurt
  • 4teaspoons finely chopped scallions
  • 2teaspoons finely chopped fresh basil
  • 1medium clove garlic, peeled and minced
  • ½teaspoon salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

27 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 330 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk the cucumber juice and yogurt together in a medium bowl. Whisk in the scallions, basil, garlic, salt and pepper.

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4 out of 5
6 user ratings
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