Cucumber Salad with Yogurt

A charming combination of mint, yogurt, and cucumber will pleasantly cool you down on hot summer days. Serve chilled.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Sweet potato, unpeeled, fresh

  • 1 pod Garlic, fresh

  • 2 dl Yogurt, plain, from whole milk

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 spoon Oil, olive

  • 10 ml Juice, lemon

  • 2 twigs Peppermint, fresh

Steps

  1. Peel the cucumbers, cut them in half, and scoop out the seeds with a spoon. Slice the cucumbers thinly. Peel the garlic clove and finely chop it. Pluck the mint leaves and save one sprig for garnish. Chop the leaves.

  2. Combine all the ingredients in a bowl, season with salt and pepper, and mix well. Add lemon juice, olive oil, yogurt, and half of the chopped mint. Mix again and sprinkle with the remaining mint. Place the bowl in the refrigerator for half an hour to chill the salad.

  3. Before serving, garnish with the reserved mint sprig.

Nutrition Information (Per 100g)

  • Calories: 23.97 kcal
  • Fat: 0.87 g
    • Saturated Fat: 0.09 g
  • Carbohydrates: 3.15 g
    • Sugars: 0.96 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

Cucumbers can also be peeled and sliced into rounds with the seeds intact. Before peeling, you can trim the ends of the cucumber and rub the cut ends against the cucumber to remove any bitterness. Instead of mint, you can use parsley. Yogurt can be replaced with sour cream or Greek yogurt.