Cucumber Mint Yogurt



Serving size

about 1/3 cup
15 Minutes

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

Cucumber Mint Yogurt


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.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

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


This is a low sodium recipe.

Recipe Notes

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

"It is the destiny of mint to be crushed."

Waverley Lewis Root, Journalist