Cucumber Mint Sauce
Ingredients
Yield: 5 servings
¾ cup soy or almond yogurt, plain, unsweetened
¾ cup grated cucumber, seeds removed, leave peel on*
2 tablespoons fresh mint
1 tablespoon cilantro
1 tablespoon lemon juice
1 teaspoon minced garlic clove
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon onion powder
¼ teaspoon salt
Nutrition information
Serving Size: ¼ cup
Calories: 32
Total Fat: 2.3 g
Saturated Fat: 0.2 g
Monounsaturated Fat: 0 g
Polyunsaturated Fat: 0 g
Sodium: 99.2 mg
Total Carbohydrate: 2.1 g
Dietary Fiber: 0.6 g
Sugars: 0.6 g
Protein: 1.2 g
Source: Adapted from The Cheeky Chickpea
Instructions
1. In a small bowl combine all of the ingredients. Refrigerate for at least 30 minutes or longer so the flavors can develop.
*To remove the seeds, cut the cucumber in half, lengthwise. Use a small spoon to scrape out the soft center which contains the seeds. Then grate the cucumber.