Directions:
- Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight.
- Transfer drained yogurt to medium bowl and discard liquid.
- Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt.
- Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
- In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible.
- Pat dry with paper towels, then add to bowl with yogurt.
- With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt.
- Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine.
- Cover and refrigerate at least 2 or up to 4 hours.
- Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.8 Kcal (91 kJ) | ||
| Calories from fat | 17.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 3% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 439.33mg | 18% | |
| Potassium | 24.53mg | 1% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.25g | 1% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.1mg | 62% | |
| Calcium | 12.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 220.67 Kcal (924 kJ) | ||
| Calories from fat | 176.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 3% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 0% | |
| Sodium | 4447.51mg | 18% | |
| Potassium | 248.37mg | 1% | |
| Total Carbs | 8.61g | 0% | |
| Sugars | 2.63g | 1% | |
| Dietary Fiber | 2.28g | 1% | |
| Protein | 2.55g | 1% | |
| Vitamin C | 9.5mg | 2% | |
| Vitamin A | 0.9mg | 3% | |
| Iron | 112.7mg | 62% | |
| Calcium | 129.9mg | 1% | |
* 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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