Cucumber Olive Oil Sea Salt Yogurt

MED logo MED logo
Cucumber Olive Oil Sea Salt Yogurt

If you are tired of sweet yogurt, this recipe is for you. You can use kosher salt but flake salt, such as Maldon, is better. It may sound strange but the tiny kick of salt makes this dish. If you are taking this for lunch, put the salt in a baggie and add just before eating.

Serves 1
Serving Size: ¾ cup
Prep Time: 10 minutes
Total Time: 10 minutes


  • ½ cup plain nonfat Greek yogurt
  • ¼ cup finely chopped English cucumber (if you use regular cucumber, remove the seeds)
  • 1 teaspoon olive oil
  • Pinch Kosher or flake salt


  1. Place the yogurt in a bowl.
  2. Top with the cucumber.
  3. Drizzle with the olive oil.
  4. Finish with the salt.

Nutrition Information per Serving:

  • Serving Size: ¾ cup
  • Vegetables: ¼ cup
  • Fruits: 0 cups
  • Calories: 116 calories
  • Carbohydrates: 6 grams
  • Fiber: 0 grams
  • Protein: 13 grams
  • Fat: 5 grams
  • Sodium: 213 mg

1 Star2 Stars3 Stars4 Stars5 Stars (30 votes, average: 3.60 out of 5)

One comment on “Cucumber Olive Oil Sea Salt Yogurt

Leave a Reply

Your email address will not be published. Required fields are marked *