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Suggest a better description1- Grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Mix the cucumber in with the yoghurt in a bowl.
2- Dice garlic finely and roughly chop mint. Add to the yoghurt and cucumber and mix well. Season to taste.
It is better to use with Greek yoghurt but will work with natural yoghurt. For Lactose free/ Vegan you can use natural soya yoghurt but ensure it is not sweetened.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 3.3mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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