Directions:
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106 Kcal (444 kJ) | ||
| Calories from fat | 0.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 7.89mg | 3% | |
| Sodium | 447.03mg | 19% | |
| Potassium | 286.57mg | 6% | |
| Total Carbs | 9.12g | 3% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 29.8mg | 166% | |
| Calcium | 194.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 59.57 Kcal (249 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 4.43mg | 3% | |
| Sodium | 251.23mg | 19% | |
| Potassium | 161.05mg | 6% | |
| Total Carbs | 5.12g | 3% | |
| Sugars | 2.85g | 20% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 9.07g | 32% | |
| Vitamin C | 4.7mg | 14% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 16.8mg | 166% | |
| Calcium | 109.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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