Cooling Raita

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

Preparation

1. 1. Grate cucumber on a large-holed grater. Gather shreds; squeeze out excess water. Transfer cucumber to a medium bowl.
2. 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.