Sliced cucumber on the wooden board?>

Cucumber Salad with Mint-Scallion Dressing

by Berkeley Wellness  

This refreshing salad would make a delicious addition to a pita pocket sandwich of grilled chicken; it would also be great as a side dish for broiled fish.

Timing alert: The yogurt for the dressing needs to drain for 1 hour, and once the salad is assembled, it should chill for about 1 hour.


  • ⅔ cup plain nonfat yogurt (if you use nonfat Greek yogurt, you don't have to drain it first)
  • 2½ pounds cucumbers (about 5), peeled, halved, and seeded
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • ¼ cup chopped fresh mint


1. Place a coffee filter or paper towel-lined sieve over a bowl and spoon in the yogurt. Let drain for 1 hour to thicken the yogurt slightly. Discard the whey. (If you use Greek yogurt, skip this step.)

2. Meanwhile, thinly slice the cucumbers crosswise. Place the cucumber slices in a colander and toss with ½ teaspoon of the salt. Place the colander in the sink or on a plate and let stand for 30 minutes. Rinse under cold water and blot dry.

3. Transfer the thickened yogurt to a bowl and whisk in the lemon juice, vinegar, oil, garlic, and remaining ½ teaspoon salt.

4. Add the cucumbers to the yogurt mixture and toss gently to combine. Stir in the scallions and mint. Cover and refrigerate until well chilled, about 1 hour.

Makes 4 servings.

Nutrition per serving: 70 calories, 3g total fat (0g saturated), 2g dietary fiber, 10g carbohydrate, 4g protein, 330mg sodium.

A good source of: calcium, folate, potassium, riboflavin, vitamin B12, vitamin B6, vitamin C.