Instructions
- Prepare the CucumberWash the cucumber thoroughly and dice into very small cubes (or grate and gently squeeze out any excess liquid). · 3 min
- Whisk the YogurtIn a deep bowl, pour in the yogurt and whisk with a fork or hand whisk until smooth and creamy. · 1 min
- Season the YogurtAdd the minced garlic, dried mint, salt, and lemon juice to the yogurt, stirring well until the flavors meld together. · 1 min
- Combine the IngredientsAdd the chopped cucumber to the yogurt mixture and mix thoroughly until evenly distributed. · 1 min
- ServingSpoon the salad into serving bowls, garnish with a drizzle of olive oil and a pinch of dried mint, and chill in the refrigerator until ready to serve.
Nutrition / serving
85
cal
5.1
protein g
6.5
carbs g
4.2
fat g
Chef's tips
If you prefer a thicker consistency for the salad, drain the grated cucumber in a fine strainer for 5 minutes to squeeze out excess liquid before combining it with the yogurt.