Cucumber Mint Yogurt Salad

Name: Cucumber Mint Yogurt Salad
Yield: 4-6 servings
Ingredients: 3 cucumbers (2 peeled, 1 unpeeled), seeded and chopped into small bits; 1 1/2 cups plain yogurt; 1/2 cup fresh mint, finely chopped; 1 Tbsp lemon juice; Fresh ground black pepper, to taste; Salt, to taste

6 ingredients•3 steps•4-6 servings

Natalie DuPree's cookbook

Ingredients

- 3 cucumbers (2 peeled, 1 unpeeled), seeded and chopped into small bits
- 1 1/2 cups plain yogurt
- 1/2 cup fresh mint, finely chopped
- 1 Tbsp lemon juice
- Fresh ground black pepper, to taste
- Salt, to taste

Instructions

1
Combine cucumbers, yogurt, mint, and lemon juice in a bowl.
2
Season with salt and pepper to taste.
3
Chill before serving.

💡 Cook's Notes

Cucumbers and lemon juice will keep up to 2 days covered in refrigerator, but don't add yogurt, salt, and pepper until just prior to serving or yogurt will become runny.

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