This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt.
"If someone offers you a breath mint, accept it."
-H. Jackson Brown, Jr., Author
This is a take on the Turkish yogurt and cucumber. Think of this as cucumber and yogurt. I much prefer the latter as the cool cucumber and mint is well complemented by the yogurt and I like this more equal balance.
There are dozens of varieties of mint but the two you are most likely to find in the market are spearmint and peppermint. As the name implies the peppermint is spicier with a more pungent flavor. Its leaves are brighter green with a purple tinge to the spines and stems.
Because spearmint doesn't contain menthol it is the milder of the two. It has larger grayish-green leaves.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|1 cup||non-fat yogurt|
|1 large||shallot (minced)|
|1/4 cup||fresh mint leaves|
|fresh ground black pepper|
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber.
After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water.
Combine the shredded cucumber, yogurt, shallot, mint, salt and pepper. Fold together and chill.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 53||Calories from Fat 3|
|% Daily Value|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 3%||Vitamin C 8%|
|Calcium 14%||Iron 2%|
|Vitamin K 10 mcg||Potassium 348 mg|
|Magnesium 28 mg|