Cucumber Vinaigrette With Basil and Garlic

By Molly O’Neill

Updated August 24, 2015

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

  • 1 cup cucumber juice (see recipe)

  • 2 tablespoons plain lowfat yogurt

  • 4 teaspoons finely chopped scallions

  • 2 teaspoons finely chopped fresh basil

  • 1 medium clove garlic, peeled and minced

  • ½ teaspoon salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 1 milligram cholesterol; 27 calories; 330 milligrams sodium; 1 gram protein; 3 grams sugar

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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