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Cucumber Salad with Yogurt Dressing and Coffee Truffles

moka coffee pot
A refreshing cucumber salad topped with a creamy yogurt dressing, paired with rich and indulgent coffee truffles to round things off.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Cucumber Salad:

  • 2 cucumbers thinly sliced
  • 1/2 cup plain yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • Salt and pepper to taste

For the Coffee Truffles:

  • 1 cup heavy cream
  • 8 oz dark chocolate chopped
  • 1 tbsp instant coffee
  • 1 tbsp sugar
  • Cocoa powder for dusting

Instructions
 

  • Slice the cucumbers thinly, set them aside.
  • In a bowl, mix yogurt, olive oil, lemon juice, and dill to make the dressing.
  • Toss cucumbers with dressing and season with salt and pepper.
  • For the truffles, heat heavy cream in a saucepan until hot but not boiling.
  • Stir in coffee and sugar until dissolved.
  • Pour over the chopped dark chocolate and let it melt.
  • Stir until smooth, then refrigerate for about 30 minutes.
  • Shape the chocolate mixture into balls and dust with cocoa powder.
  • Serve the salad with the truffles on the side for a sweet-and-salty finish.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 24g
Saturated Fat: 14g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Iron: 8%
  • Calcium: 6%
  • Vitamin C: 20%
  • Magnesium: 6%

Additional Notes/Tips

  • For a lighter twist, try Greek yogurt instead of plain yogurt.
  • Don’t skimp on the coffee for the truffles—quality matters.
  • Chill the truffles long enough for them to firm up—otherwise, you’ll have a gooey mess.