Minted Cucumber Salad

I adore multi-purpose recipes that just keep on giving without compromise.  This recipe is excellent as a dip, just chop the cucumbers small.  It is perfect as a salad because it is fresh, light and creamy on the first go around and the next day it replaces mayo in my tuna salad. Just can’t get enough of these time saving tongue tickling tips.

Serving Size  : 8     Preparation Time :0:15

3 English cucumbers

½ tsp sea salt

1/2  tsp honey

2 tsp  rice wine vinegar

Pinch  white pepper

1/4  cup  fresh mint — chopped

2  cups  plain yogurt

Chop cucumbers. Sprinkle with salt and allow water to drain through a sieve into a bowl for half an hour.

In a large serving bowl, whisk together honey and rice vinegar and stir in pepper, mint and yogurt. Stir in cucumber.

Serve over a bed of mixed greens.

Tip: Any remaining can be used as a mayo substitute for egg salad or tuna salad sandwiches.

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!