- Serves 8
- 4 Ingredients
- 10 Minutes Prep
Nutrition per serve
- Energy 172kJ
- Protein 4.4g
- Fat (total) 0.2g
- Carbohydrate (total) 4.4g
- Sodium 58.7mg
2 Lebanese cucumbers, peeled and finely chopped
2 cups low-fat natural yoghurt
2 cloves garlic, crushed
2 tablespoons mint (or 1 tablespoon dried mint), chopped
- Gently squeeze excess moisture from cucumber in paper towels.
- Combine yoghurt, garlic and mint in a small bowl.
- Stir cucumber into yoghurt mixture.
Dietitian Notes / Recipe Tips
To serve as a raita dip with curry, remove garlic.
Serve as an accompaniment to a Greek salad with pita bread. Can be stored in the fridge for 2 days.
Recipe and image reproduced with permission from LiveLighter © State of Western Australia 2015. For more healthy recipes and tips visit www.livelighter.com.au