ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cooling Raita

Photo: Levi Brown
Prep time 8 mins
Yield Makes 2 cups (serving size: 1/4 cup)

Ingredients

  • 6 ounces cucumber
  • 1 1/2 cups fat-free plain Greek yogurt
  • Zest and juice of 1 lemon
  • 1/4 cup torn mint leaves, plus more for garnish
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper

Nutrition Information

  • calories 28
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 77 mg
  • calcium 38 mg

How to Make It

  1. Grate cucumber on a large-holed grater. Gather shreds; squeeze out excess water. Transfer cucumber to a medium bowl.

  2. Stir in remaining ingredients. The dip can be made up to 6 hours in advance and refrigerated, covered with plastic wrap. Top with torn mint leaves before serving.