Cucumber-Mint Berry Salad

Four cucumbers go into this delicate-tasting salad, which calls for fresh mint and raspberries. An elegant side dish for an at-home barbecue or a candelit supper. Soy yogurt is called for because it's less sour than regular fat-free yogurt, but whole plain yogurt can also be used.

  • Servings: 8
Cucumber-Mint Berry Salad

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.


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