This Indian-inspired cucumber raita is made with yogurt, cucumber, cilantro, and mint for a delicious sauce or dip you can serve with veggies or a flavorful entreé!
- 1 cup nonfat plain Greek yogurt
- 4-inch piece of English hothouse cucumber (peeled and grated)
- ½ teaspoon Kosher salt
- 1 tablespoon fresh cilantro (minced)
- 2 teaspoons fresh mint (minced)
Peel and grate a 4-inch piece of English hothouse cucumber. Mince the fresh cilantro and mint.
In a medium bowl, combine the yogurt, cucumber, cilantro, mint, and salt. Mix until well-combined.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
This recipe is for 4 servings of raita. Each serving is 4 tablespoons.
If you're watching your sodium intake, omit the salt.
This sauce can be stored covered in the refrigerator for up to a week.
Serving: 4tablespoons | Calories: 39kcal | Carbohydrates: 6g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 339mg | Potassium: 209mg | Fiber: 0g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 130mg | Iron: 0.2mg | Net carbs: 6g