Low Fat Cucumber Salad with Feta
Bright, crisp, and delightfully refreshing, this Low Fat Cucumber Salad with Feta is the ultimate side dish for any occasion. Bursting with cool, hydrating cucumbers, tangy reduced-fat feta cheese, and the zesty notes of fresh lemon juice, this salad is a guilt-free indulgence packed with flavor. Red onion and fresh dill add layers of aromatic depth, while a light drizzle of olive oil ties everything together in a simple yet sophisticated dressing. Ready in just 15 minutes with no cooking required, this healthy cucumber salad is perfect for summer gatherings, quick lunches, or as a complement to grilled meats. Serve it chilled for maximum enjoyment, and savor the way the vibrant flavors shine while keeping it light and low in calories.
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Recipe Information
Ingredients
- 3 medium-sized cucumbers
- 0.5 medium-sized red onion
- 150 grams reduced-fat feta cheese
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by washing the cucumbers thoroughly. Peel the cucumbers if desired, or leave the skin on for added texture and nutrients.
Slice the cucumbers into thin rounds. If the cucumbers are particularly seedy, you can halve them and scoop out some of the seeds before slicing.
Peel the red onion and slice it thinly into half-moons, about the same thickness as the cucumber slices for a well-balanced salad.
In a large mixing bowl, combine the sliced cucumbers and onions.
Crumble the reduced-fat feta cheese over the cucumber and onion mixture. Opt for block feta cheese for better texture and flavor.
Chop the fresh dill roughly and sprinkle it into the salad bowl. This will add a fresh, aromatic flavor to the salad.
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to create a simple dressing.
Pour the dressing over the salad ingredients and toss gently to combine everything evenly. Be careful not to bruise the cucumbers.
Taste the salad and adjust seasoning if necessary, adding more salt or pepper if desired.
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together and for a refreshing cold taste.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
