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Cucumber with Yogurt & Mint

Updated: Nov 17, 2021

Light, refreshing and delicious, this dish is so versatile is can accompany almost any meal - especially Dahl made with local Shasta Lentils. Fresh local cucumbers provide just the right amount of crunch! This summer, I had amazing cucumbers from my Hands and Hearts Farm CSA in Moscow, Idaho.


2 medium cucumbers

2 cups whole milk plain yogurt

2 tablespoons finely chopped mint, any variety

¾ teaspoon salt

¾ teaspoon whole cumin seeds

¼ teaspoon cayenne pepper (optional, or to taste)


Peel cucumbers. Remove seeds with a spoon. Chop into ¼ inch cubes. Place in a medium size bowl. Add whole milk yogurt, salt and chopped mint. Mix well.

Heat small frying or saucepan over medium-high heat (I use a small cast iron pan). Add cumin seeds and toast until fragrant, about one minute. Be careful not to burn the seeds. Add toasted seeds to yogurt mixture. Stir.

Serve as a topping for salad, hamburgers, curries, taco salad or eat as a side dish!

Local ingredients #cucumber #mint

Recipe type #sauce


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