Prep: 10 mins
Cook: 0 mins
Serves: 8


  • 2 Lebanese cucumbers, peeled and finely chopped
  • 2 cups low-fat natural yoghurt
  • 2 cloves garlic, crushed
  • 2 tbs mint (or 1 tablespoon dried mint), chopped


  1. Gently squeeze excess moisture from cucumber in paper towels.
  2. Combine yoghurt, garlic and mint in a small bowl.
  3. Stir cucumber into yoghurt mixture.

Can be stored in the refrigerator for 2 days.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variation: To serve as a raita dip with curry, remove garlic.
Serving Suggestion: Serve as an accompaniment to a Greek salad with pita bread.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

Nutrition Information

per serve per 100g
Energy 172 kJ 191 kJ
Protein 4.4 g 4.9 g
Fat, total 0.2 g 0.3 g
— saturated 0.1 g 0.2 g
Carbohydrate 4.4 g 4.9 g
— sugars 4.4 g 4.8 g
Sodium 58.7 mg 64.8 mg
Fibre 0.4 g 0.4 g