This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips. Source: EatingWell Magazine, November/December 1993

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely shred cucumber and gently squeeze by hand to remove excess liquid. Place the garlic on a cutting board, chop coarsely and sprinkle with salt. Work the salted garlic into a paste with the flat side of a chef's knife.

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  • Whisk together the garlic paste, yogurt and mint in a medium bowl. Stir in the shredded cucumber. Season with salt and pepper to taste.

Nutrition Facts

30 calories; 0.6 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 169 mg sodium. 184 mg potassium; 4.2 g carbohydrates; 0.7 g fiber; 3 g sugar; 2.2 g protein; 182 IU vitamin a iu; 3 mg vitamin c; 16 mcg folate; 73 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/25/2019
Yum! This was really easy and delicious. I used dried dill instead of mint because that's what I had on hand. Read More
Rating: 2 stars
04/15/2012
creamy I made mine a tad bit different. 6 oz plain Greek style yogurt 1 - tsp dried dill or mint 1 large cucumber peeled seeded and cut into chunks - cup red onion minced Pros: easy to make Cons: na Read More