Minted cucumber salad

Time 30 minutes
Yields Serves 6 to 8
Minted cucumber salad

Place the cucumber pieces into a large colander and toss with the salt. Let drain over a bowl or sink for 20 minutes. Rinse thoroughly in cold water, then drain and squeeze out any additional water with your hands and lightly pat dry using paper towels.


In a large bowl, combine the cucumbers with the yogurt, lime juice, pepper and dill. Cover and refrigerate overnight. Just before serving, tear the mint into pieces and stir into the salad.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Leslie Brenner
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.