wholeliving

Cucumber-Mint Berry Salad

Four cucumbers go into this delicate-tasting salad, which calls for fresh mint and raspberries. An elegant side dish for an at-home barbecue or a candelit supper. Soy yogurt is called for because it's less sour than regular fat-free yogurt, but whole plain yogurt can also be used.
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

  1. In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.

  2. In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.

Recipe Reviews

Reviews (3)

  • 30 Jun, 2010

    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/.

  • 9 Mar, 2010

    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.

  • 9 Mar, 2010

    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.