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Cucumber Raita
Our dietitians' favourite
By Anna Olson
Made with yogurt, cucumber and fresh mint, this cooling raita provides the perfect counterbalance to a spicy Indian meal. Try it served with our fragrant and tangy Tandoori-Style Roasted Cod.
- Prep: 5 min
- Refrigeration: 30 min
![cucumber raita cucumber raita](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/cucumber-raita.jpg.jpeg?itok=VAM5qsl9)
Ingredients
- 2 cups (500 mL) coarsely grated English cucumber unpeeled
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) 6% plain yogurt
- 3 tbsp (45 mL) finely chopped fresh mint
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Preparation
In a medium bowl, toss cucumber and salt; let sit for 30 minutes. Squeeze out any excess juices from the cucumber.
In a bowl, combine yogurt, cucumber and mint. Cover and chill until ready to serve.
Tips
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Nutritional information
Per servingEnergy: | 42 Calories |
Protein: | 2 g |
Carbohydrate: | 4 g |
Fat: | 2 g |
Fibre: | 0.3 g |
Sodium: | 175 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 8 % / 83 mg |
Vitamin B12: | 11 % |
Phosphorus: | 6 % |
Riboflavin: | 6 % |
Zinc: | 5 % |