Cucumber-Mint Berry Salad
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Body+Soul, September 2005
- Yield Serves 8
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Ingredients
- 2 cups plain soy yogurt
- 1/2 cup fresh lime juice
- 1/4 cup fresh mint, chopped
- 4 cloves garlic, minced
- 4 medium cucumbers peeled, halved lengthwise, and sliced crosswise 1/8-inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup raspberries
Directions
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In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.
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In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.
My husband and I really enjoyed this salad. At first I was a bit horrified to try combining garlic with all of the other ingredients, but it worked! I used super fresh ingredients and used plain whole milk yogurt instead of soy. This will definitely be included in my summer no-cook repertoire. Read about my other suggestions for this salad here: http://bambinosteps.com/2010/06/summer-salads/.
There are two things my husband and I disliked about this salad --- it seemed too sour and the gralic was too strong. Otherwise, it has real potential. To reduce sourness, I would DEFINITELY use soy yogurt or less plain yogurt, reduce also the amount of lime, and finally make sure your berries are fresh and ripe -- not frozen. As far as the garlic, I would really only use 1 clove. I disliked how the mint and raspberries were upstaged by garlic, something my palette gets enough of.
There are two things my husband and I disliked about this salad --- it seemed too sour and the gralic was too strong. Otherwise, it has real potential. To reduce sourness, I would DEFINITELY use soy yogurt or less plain yogurt, reduce also the amount of lime, and finally make sure your berries are fresh and ripe -- not frozen. As far as the garlic, I would really only use 1 clove. I disliked how the mint and raspberries were upstaged by garlic, something my palette gets enough of.