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Cucumber-Mint Berry Salad

An elegant side dish for an at-home barbecue or a candelit supper, this delicate-tasting salad calls for fresh mint and raspberries.

  • Servings: 8

Photography: Matthew Hranek

Source: Body+Soul, September 2005


  • 2 cups plain soy yogurt
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh mint, chopped
  • 4 cloves garlic, minced
  • 4 medium cucumbers peeled, halved lengthwise, and sliced crosswise 1/8-inch thick
  • Salt and freshly ground pepper, to taste
  • 1/2 cup raspberries


  1. In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.

  2. In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.

Cook's Notes

Soy yogurt is called for because it's less sour than regular fat-free yogurt, but whole plain yogurt can also be used.

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