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Spearmint and Cucumber Salad

Shannon Winkles TeaChef Level 1

A light but surprisingly filling salad that's great any time of the year. The spearmint gives it a refreshing kick! Prep time: 20 min. Chill time: 20 min.

2 h 40 m 2


  • 3 c. plain yogurt
  • 4 medium cucumbers, peeled, seeded, and diced
  • 1/3 c. white onion, cut into strips
  • 1-2 cloves garlic, peeled and smashed
  • 2 tbsp. Adagio spearmint tea
  • 1 medium red tomato, chopped
  • 1 tbsp. finely chopped fresh dill (optional)
  • salt and pepper to taste


Drain the yogurt through a cheesecloth in a colander, and let sit for 2 hours. Discard the resulting liquid and set the yogurt aside.

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

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

Combine tomato mixture with cucumbers and yogurt in a larger salad bowl. Add mint and dill. Toss thoroughly, but gently.

Refrigerate for 20 min. and serve.

Note: For a creamier salad, puree another cucumber and add to salad in final step. For a thicker salad, use less yogurt.

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