Cucumber Mint Yogurt

Servings

about 1/3 cup

COOKING TIME

15 Minutes

This recipe can be multiplied and keeps well for about 36 hours in the refrigerator.

1 cucumber Cucumber

1 cup Nonfat Greek Yogurt

1/8 tsp. Salt

2 Tbsp. Fresh mint (minced)

1 to taste Black pepper

Slice the cucumber lengthwise.

Seed the cucumber.

Using a shredder, shred the cucumber, including the skin.

Fold the cucumber together with the yogurt, salt, mint, and pepper. Chill.

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No specific GERD triggers.

Avoid this recipe if you are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This is the best accompaniment to any spicy food you can imagine. The combination of the cool cucumber and the fresh yogurt is perfect.

Waverley Lewis Root, Journalist