If you’re looking for a refreshing, creamy, and nutrient-packed Turkish salad, this Kuru Cacik Salad is exactly what you need! It’s simple, healthy, and bursting with flavor thanks to thick yogurt, fresh cucumbers, dill, garlic, mint, and a touch of lemon. This salad is perfect as a side dish, a light lunch, or a cooling snack any time of the year.
Today, I made this delicious Turkish Kuru Cacik using finely grated cucumbers, smooth strained yogurt, fresh herbs, and a beautiful garnish of sunflower seeds and pumpkin seeds. The flavors are creamy, zesty, and incredibly refreshing — a true flavor bomb!
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🥒 Ingredients (for 1–2 servings)
3 peeled cucumbers, grated
Thick strained yogurt: 3 tablespoons
Fresh dill: a handful, finely chopped
1 clove garlic, grated
Dried mint: a pinch
Salt & black pepper
Juice of half a lemon
Olive oil: 2 tablespoons (for garnish)
Red chili flakes (optional, for heat)
Sunflower seeds & pumpkin seeds (for garnish)
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🍋 How I Made It
1. I peeled and grated 3 cucumbers.
2. Using my hands, I squeezed out all the excess water from the grated cucumbers until they became almost dry.
3. In a bowl, I mixed the strained yogurt, chopped dill, grated garlic, dried mint, salt, black pepper, and fresh lemon juice.
4. I added the squeezed cucumbers and mixed everything until creamy and well combined.
5. For garnish, I drizzled 2 tablespoons of olive oil and topped the salad with red chili flakes, sunflower seeds, and pumpkin seeds.
6. Served cold — absolutely refreshing!
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🌿 Health Benefits of This Salad
High in probiotics: thanks to strained yogurt, great for digestion and gut health.
Rich in antioxidants: due to dill, garlic, and mint.
Hydrating & low calorie: cucumber helps hydrate the body while staying light.
Healthy fats: olive oil and seeds provide heart-friendly fats.
Rich in vitamins: vitamin C, K, and minerals that boost immunity and energy.
This salad is not just delicious — it’s a powerful, refreshing, and nourishing dish that your body will thank you for.
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🔥 Hashtags (optimized)
#KuruCacik
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Green. There we go.

Dining and Cooking