YIELD: 4 servings
TIME: 10 minutes

Cucumber Mint Yogurt Sauce

1 cup Kite Hill Plain Unsweetened Yogurt
3/4 cup small diced cucumber (ideally an English cucumber)
1 lemon, zested
1 Tablespoon olive oil
1 Tablespoon chiffonade mint (stack leaves, roll, slice thinly)
1/2 garlic clove, grated
1/2 - 1 teaspoon fresh cracked black pepper (to taste, if not fresh start with less)
1/2 - 3/4 teaspoon salt (to taste)
1/4 teaspoon onion powder
Step 1.
Combine all ingredients in a small bowl.
Step 2.
Stir to combine and adjust salt, seasonings, and lemon to taste. Flavors will develop more as it sits.
Step 3.
Serve with quinoa, chickpeas, falafel, parsley, mint, and raw veggies (greens, tomatoes, olives, red onion, and more cucumbers).
Step 4.
Store in a sealed container in the fridge for about 2 days.

This recipe uses:

Kite Hill Plain Unsweetened Yogurt

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