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+ servings

Cucumber Raita

This Indian-inspired cucumber raita is made with yogurt, cucumber, cilantro, and mint for a delicious sauce or dip you can serve with veggies or a flavorful entreé!
Author: Diabetic Foodie
Prep Time: 10 minutes
Refrigeration time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

  • 1 cup plain Greek yogurt, (I used non-fat)
  • 4-inch piece of English hothouse cucumber, (peeled and grated)
  • ½ teaspoon Kosher salt
  • 1 tablespoon fresh cilantro, (minced)
  • 2 teaspoons fresh mint, (minced)

Instructions

  • Peel and grate a 4-inch piece of English hothouse cucumber. Mince the fresh cilantro and mint.
  • In a medium bowl, combine the yogurt, cucumber, cilantro, mint, and salt. Mix until well-combined.
  • Cover and refrigerate for at least 30 minutes or up to 2 hours.

Notes

This recipe is for 4 servings of raita. Each serving is 4 tablespoons.
If you're watching your sodium intake, omit the salt.
This sauce can be stored covered in the refrigerator for up to a week.

Nutrition Info Per Serving

Nutrition Facts
Cucumber Raita
Serving Size
 
4 tablespoons
Amount per Serving
Calories
46
% Daily Value*
Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
3.7
mg
1
%
Sodium
 
164.5
mg
7
%
Potassium
 
110.1
mg
3
%
Carbohydrates
 
4.4
g
1
%
Fiber
 
0.8
g
3
%
Sugar
 
2.3
g
3
%
Protein
 
7.6
g
15
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
2.5
mg
3
%
Calcium
 
130
mg
13
%
Iron
 
0.2
mg
1
%
Net carbs
 
3.6
g
* Percent Daily Values are based on a 2000 calorie diet.