Cucumbers with Mint and Yogurt Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Cucumbers2 Pound (3 Medium Sized Ones)
 Plain low fat yogurt1 Cup (16 tbs)
 Finely chopped mint1⁄3 Cup (5.33 tbs) (Plus 12 Sprigs For Garnish)
 Ground cumin1⁄4 Teaspoon
 Garlic1 Clove (5 gm), crushed and peeled (1 Small Clove)
 Salt1⁄4 Teaspoon
 Freshly ground pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 297 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 13.6 mg

Sodium 666.3 mg27.8%

Total Carbohydrates 53 g17.6%

Dietary Fiber 5.6 g22.4%

Sugars 31.1 g

Protein 19 g37%

Vitamin A 29.9% Vitamin C 53.5%

Calcium 60.1% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Rinse, pare and trim cucumbers. Cut into 2 halves, lengthwise and scoop out the seeds. Invert the cucumbers on paper towels.

MAKING
2) In a medium bowl, mix yogurt, chopped mint, cumin, garlic, salt, and pepper. Blend the ingredients well.
3) Put aside, covered with a plastic wrap.
4) At the serving time, remove garlic clove from the mixture and chop cucumber halves crosswise into 1/2 inch slices. Mix cucumber with the yogurt mixture and toss.

SERVING
5) Transfer salad to 4 serving plates and garnish with mint sprigs and serve.
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