Cucumber Mint Yogurt Salad
One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
I love this recipe, because it is so easy to make and can be adjusted to your liking. You can add any soft herbs you like! I often add in finely chopped chives. Flat leaf parsley, cilantro and basil would also make nice additions 🙂
I like to use persian cucumbers for this recipe and include the skins, which are a good source of vitamin K. Feel free to use any cucumber you like. Some may require peeling and removing the seeds (English Cucumbers), as the texture would not be pleasant.
- 2 cups Chobani Greek Yogurt
- 2 cups chopped Persian cucumbers
- 1-2 cloves garlic, grated on microplane
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped fresh mint, plus more for garnish (if desired)
- 1/2 tablespoon finely chopped fresh dill
- 3 tablespoons lemon juice
- 3 tablespoons cold water
- Extra virgin olive oil, to drizzle on top
- In a large bowl, combine your Chobani Greek yogurt with the water, lemon juice and salt. Whisk until smooth
- Add in mint, dill, garlic and cucumbers. Mix well
- Place in the fridge to cool and for flavors to develop
- Drizzle with olive oil and garnish with mint
- Enjoy 🙂
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate
Best,
Amanda
