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Creamy Tzatziki Cucumber Salad
This Tzatziki Cucumber Yogurt Salad is bursting with mildly sweet flavors of caramelized onions, crispy cucumbers, tangy lemon, and a spicy kick with black pepper. While I have caramelized onions in ghee, you may feel free to use any vegetable oil for it.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 3 people
Calories: 125 kcal
Course:
Salad , Appetizer
Cuisine:
International
Ingredients
- 2 medium cucumbers with peel
- 2 small onions sliced
- 1 tablespoon desi ghee can use olive oil
- 2 tablespoon Tzatziki Dill Dip Can use plain yogurt or curd
- 1 teaspoon Kali Mirch (Black Pepper)
- 1 pinch pink salt table salt works well too.
- 1 teaspoon lemon juice can use vinegar
- 10 leaves mint fresh leaves
Instructions
- Wash cucumber, mint carefully. Since I didn't peel cucumber off, washing it is an important step. Chop everything as desired. Slice onions or chop them small as you like it.
- In a heavy bottomed pan/ wok or tempering pan, add ghee and when hot, add sliced onions. Keep sauteing onions on slow flame. They would turn transparent, then brown, and then dark brown. It takes about 5 min to caramelize onions.
- In a large bowl, add the chopped cucumber, Tzatziki dip, browned onions, mint leaves. Top it with salt, black pepper and lemon juice.
- The Cucumber Onion salad is ready. Serve it fresh!
Cup of Yum
Notes
- Use of fresh ingredients ensures the best flavor.
- Make sure to caramelize onions in a heavy bottomed wok and throughout cook on slow flame. Slower the flame, crispier the onions would be.
- Keep ingredients separate until ready to serve. If you're meal prepping or making this salad ahead of time, it's best to keep the ingredients separate until you're ready to eat. Store the cucumber slices and onion slices in separate containers or compartments to maintain their individual freshness.
- When storing the leftover salad in the refrigerator, ensure that the container is tightly sealed or covered with plastic wrap.