This is a great salad for a hot day, or to acompany spicy foods. It is important to use the freshest ingredients possible, so go to the market early in the morning, and keep the vegetables and herbs cold until you are almost ready to serve. Do not let this salad sit because the cucumbers will "bleed" and turn the salad runny.
Peel the cucumbers and dice them into 1/2 inch dice. There is no need to seed them since this kind of cucumber has small, soft seeds. Dice the tomato into 1/2 dice as well. Slice the green onions into small pieces. Put all into a bowl.
Take the bunch of cilantro and cut off about two inches off the top. Do the same with the mint, then mince together finely, until you cannot tell which herb is which. You should have about a quarter of a cup of minced herbs. Save the remaining cilantro and mint for another use. Add the herbs to the bowl.
Add the yogurt and toss until all the vegetables and herbs are thoroughly mixed.
Refrigerate until ready to serve, then transfer to a nice serving bowl.
You could use regular cucumbers, but the persian cucumbers are small and the seeds small and soft, so no need to remove them. If you use regular cucumbers, make sure you remove the seeds first.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 26mg||1 %|
|Potassium 184.8mg||5 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.2g|
|Protein 2.1g||3 %|
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Calories per serving: 28
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