This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1993




Ingredient Checklist


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.

  • 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; protein 2.2g 4% DV; carbohydrates 4.2g 1% DV; dietary fiber 0.7g 3% DV; sugars 3.1g; fat 0.6g 1% DV; saturated fat 0.3g 2% DV; cholesterol 1.8mg 1% DV; vitamin a iu 182IU 4% DV; vitamin c 3.1mg 5% DV; folate 16.2mcg 4% DV; calcium 73.3mg 7% DV; iron 0.5mg 3% DV; magnesium 15.7mg 6% DV; potassium 183.9mg 5% DV; sodium 169.2mg 7% DV; thiaminmg 4% DV.

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
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
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