Cucumber with mint
Freshness itself: crunchy cucumber and mint from the garden, the salad for hot days.
Cucumber, over 95% water, hydrates and refreshes. Paired with fresh mint, traditionally digestive, and a yogurt, it becomes a light salad inspired by Mediterranean and Levantine cooking (tzatziki, raita). Ready in a few minutes.
Ingredients
- Cucumber1 large
nice and firm
- about ten leaves
- Plain yogurt2 tbsp
optional, or olive oil + lemon
- Salt1 pinch
Steps
- 1
Prepare the cucumber
Wash the cucumber. Slice it finely (with the skin if organic, for the fibre). Lightly salted and left 10 minutes, it gives off its water, drain it for a less watery salad.
15 min
- 2
Chop the mint
Chop the freshly gathered mint leaves.
2 min
- 3
Assemble
Mix the cucumber, the mint, and the yogurt (or an oil-lemon vinaigrette). Serve well chilled.
5 min
Storage
1 day in the fridge; gives off water while waiting.
How to use it
As a refreshing starter or side in summer.
Health properties
- The cucumber, very rich in water, is low in calories and refreshing.
- Mint is traditionally reputed to aid digestion.
These preparations belong to cooking and herbal tradition: they nourish and support, do not “cure” anything and replace no treatment. Ask a doctor or pharmacist before prolonged use, if under treatment, pregnant or breastfeeding, or for a child. Follow the stated storage precautions strictly.
Precautions
Mint is not advised in large quantities for infants and young children, and in case of gastro-oesophageal reflux. Wash the cucumber well.
Sources & tradition
- · Jean Valnet, *Phytothérapie* (mint, Mentha)
- · Mediterranean and Levantine culinary traditions (tzatziki, raita)