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Spearmint & Cucumber Salad

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A light - but surprisingly filling - salad that's great any time of the year. The spearmint gives it a refreshing kick!

Prep Time: Pre-prep: 2 hours for straining.
Prep: 20 minutes.
Refrigeration: 20 minutes.
Serving Size: 4 - 6

Ingredients

3 cups plain yoghurt
4 medium (or 2-3 large) cucumbers, peeled, seeded and chopped into small pieces
1/3 cup white onion, cut into strips
1-2 cloves garlic, peeled and finely chopped
1/8 cup Adagio Spearmint tea
1 medium red tomato, chopped
1 tablespoons finely chopped fresh dill (optional)
Salt and pepper to taste

Directions
1. Drain the yoghurt through using cheesecloth and a colander, and let sit for two hours. Discard the resulting liquid and set the yoghurt aside.

2. While the yoghurt drains, drain cucumber in a separate colander for 30 minutes (add salt here if desired). Press excess water out of the cucumber, rinse quickly with cold water and blot dry with a paper towel. Discard excess water and set cucumbers aside.

3. In a small bowl, mash garlic to paste. Add more salt or other seasoning if desired. Set aside.

4. Add garlic, tomato and onion to a medium-to-large salad bowl and stir.

5. Combine tomato mixture with cucumbers and yoghurt in a larger salad bowl and add mint and dill. Add other seasonings if desired, and toss thoroughly, but gently.

6. Refrigerate for 20 minutes (or until chilled) and serve.

TIP: For a creamier salad, puree another cucumber, and add to salad during Step 5. For a thicker salad, use less yoghurt (or more of everything else).