Cucumber Yogurt Sauce
This Lebanese cucumber yogurt sauce is one of my favorite condiments to make with grilled dishes, meat recipes and rice dishes. Easy to make in a few minutes with a few simple ingredients!
Servings: 4 servings
Equipment
Ingredients
- 1 cup plain yogurt
- 1 Persian cucumber small diced
- 1 garlic clove finely grated
- 1 teaspoon dried mint
- ¼ teaspoon salt plus more as needed
Instructions
- In a small bowl, stir the yogurt, cucumber, garlic, mint, and salt.
- Taste and adjust the seasoning as needed. If you prefer a more pourable sauce, you can thin it by stirring in ¼ cup of water.
- Serve immediately or transfer to a storage container and store in the fridge for up to 1 week.
Notes
Storage: Store any leftovers in an airtight container. The sauce will last up to 3 days in the fridge.
Make Ahead Tips: You can make the cucumber yogurt sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.
Nutrition
Serving: 0.25cup | Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 174mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 0.2mg
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