Cucumber, Apple, and Yogurt Salad | Fresh and Healthy
30 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 550 g Fabio cucumbers
- 200 g Miil Greek yogurt
- 500 g Granny Smith apples
- 200 g celery stalks
- 10 g fresh chopped dill
- 20 g chopped green onions
- 150 ml fresh lemon juice
- 1 teaspoon ground allspice
- 1 pinch ground black pepper
- 1 pinch iodized table salt
Preparing the vegetables and fruits
Wash and dry the cucumbers. Cut them lengthwise and remove the seeds with a spoon. Cut the flesh into cubes of approximately 0.5 cm. Cut the apples into cubes of the same size.
In a pot, bring 3 liters of water to a boil and add a tablespoon of salt. Cut the celery stalks into 0.5 cm cubes and immerse them in the boiling water for 15 seconds (blanching). Immediately transfer them to a bowl of ice water to stop the cooking and preserve the green color. Drain the celery well in a sieve.
Finishing the salad
In a large bowl, mix the cucumbers, apples, celery stalks, dill, and green onions. Add the Greek yogurt, lemon juice, and ground allspice. Season with salt and pepper to taste. Mix well and refrigerate to chill before serving.
Chef's tip
It is important that the ice water is in a large volume (at least 3 liters) to cool the vegetables instantly. Do not leave the vegetables in the water for more than a few minutes, just long enough for them to cool completely.
Nutritional values
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