Cucumber,Yogurt and Mint Salad Recipe
Cucumber, Yogurt and Mint Salad is a refreshing dish served with bread, in sandwiches and wraps, or over your favorite grains (rice, wheat berries, etc.). We enjoy it scooped up with toasted pita or naan, added to wraps (it’s excellent with tomatoes, hummus, quinoa and leafy greens), and served atop grains such as rice or wheat berries.
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Cucumber,Yogurt and Mint Salad Recipe
Cucumber, Yogurt and Mint Salad is a refreshing dish served with bread, in sandwiches and wraps, or over your favorite grains (rice, wheat berries, etc.). We enjoy it scooped up with toasted pita or naan, added to wraps (it’s excellent with tomatoes, hummus, quinoa and leafy greens), and served atop grains such as rice or wheat berries.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time | Passive Time |
| 0minutes | 3 hours |
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Ingredients
- 3 cucumberspeeled, seeded, diced
- 1cup yogurtplain
- 2-3cloves garlicminced
- 1/2cup fresh spearmintchopped
- 1wedge lemon
- Kosher saltto taste
Instructions
- Peel cucumbers, remove seeds and then dice.
- Place cucumbers in a medium bowl, stir in yogurt and a squeeze of fresh lemon.
- Add the mint and garlic, stir until well mixed. Taste and then add salt if desired.
- Cover and chill for several hours or overnight to give the ingredients time to marry. Serve with bread, in sandwiches and wraps, or over your favorite grains.
- This salad must be stored in the refrigerator and should be used in 2-3 days.