Cucumber Salad (Tzatziki)

November/December 1993

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

Cucumber Salad (Tzatziki)

Makes: 4 servings

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  • 1 large or 2 small cucumbers, peeled, halved and seeded
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons chopped fresh mint, or 2 teaspoons dried
  • Freshly ground pepper, to taste


  1. 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
  2. Whisk together the garlic paste, yogurt and mint in a medium bowl. Stir in shredded cucumber. Season with salt and pepper to taste.


Per serving: 30 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 169 mg sodium; 183 mg potassium.

Exchanges: Free Food

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