Cucumber Salad with Yogurt and Mint
Author: Emily Paster
Recipe type: Salad
Cuisine: Middle Eastern
Prep time:
Total time:
Serves: 4
- ¼ cup plain Greek Yogurt
- Zest and juice of one lemon
- 1 TB honey
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 TB chopped chives
- 1 package mini or Persian cucumbers, 8 total, sliced
- 1 cup loosely packed mint leaves
- In a large bowl, whisk together the yogurt, lemon zest and juice, honey and salt and pepper.
- While whisking, slowly pour in the olive oil to create an emulsion.
- Add the cucumber and chives and toss to coat with the dressing.
- If not serving immediately, cover and refrigerate until needed.
- Just prior to serving, gently slice or tear the mint leaves and add to the salad. Toss to combine.
- Taste and adjust seasoning.
- Serve cold.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/03/cucumber-salad-with-yogurt-and-mint/
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