Cool your palate with a naturally refreshing cucumber and mint salad recipe that goes great with any spicy main course.
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Cool Is Cucumber Mint Salad

Cool Is Cucumber Mint Salad

Stateside recipe, Cool Cucumber Mint Salad is Inspired by the international flavors of Tzatziki and Raita…Greek-style yogurt, cucumbers, mint, and spicy cumin…

This cucumber mint salad recipe is among my all-time favorite easy-to-whip-up summer salads and one of the most delicious ways to enjoy off-the-vine fresh cucumbers from the garden or your local farmer’s market!

Cool Is Cucumber Mint Salad
Cool your palate with an easy and refreshing cucumber and mint salad recipe that goes great with any spicy main course.

Cucumber salad -
Perfect with chicken, fish, and spicy foods...

By now you’ve probably figured out that I love to play around with recipes and flavor combinations. I also love mixing things up by experimenting with new ways to prepare and enjoy seasonal vegetables from our garden, especially during the scorching heat of summer, come August, when days are hot, and the humidity is high.

A combination of flavors in this dish pull their inspiration from a condiment that hails from Greece known as Tzatziki, and the Indian condiment Raita. The recipe turns these international flavors into a delicious stateside, Cucumber Mint Salad. Using thick Greek-style yogurt, crisp garden-fresh cukes, herbaceous mint, and earthy, spicy, cumin complement each ingredient perfectly in a refreshing melody to make a salad twist that’s ideal for serving with chicken, fish, and spicy foods.

Our garden, by the way, as many of our family and friends have pointed out is, “a very busy little garden.”

In acceptance yet, at the same time in full-on defence of our abundant plot, I’ll argue that our garden is a bountiful paradise of Midwest vegetable varieties. Though admittedly, I do get a little crazy every year when planting it.

Let me tell you about my very busy little garden...

This year you’ll find ten types of peppers, six different squashes, three sorts of cucumbers, pickling pickles, a dozen different lettuces, and at least eight kinds of tomatoes. There are three basils, three kales, yellow and green beans, green and purple cabbage, four different types of eggplant, cantaloupe and honeydew melon. I planted okra, sweet corn, onions (red, yellow and white), potatoes (reds, blues, and Yukon golds), carrots, beets, fennel, leeks, radish, swiss chard, pumpkins (the pie kind, and ginormous ones for my grandkids). Well, yes you might say that our garden is a little busy.

Considering that there is only my dear hubby and me to eat from it, this year, like every other year, I end up giving a whole lot of the harvest away to family, friends, neighbors, and local charities.

Growing a busy little garden is something that my dear hubby and I have done for nearly forty years. Over those years we’ve been asked why we do it amidst our busy careers, keeping up the property we call our Lac du Nibiinaabe, family visits, and generally being busy with life?

WHY Do We Do It?

One might think it’s because we love the fresh veggies, which we do. Maybe it’s because it’s a priority for us in doing our best towards living a healthy life, which it is. Or maybe it’s because we’re bad with spatial-dynamics and planning or we’re obsessed with trying to have and do it all (heaven knows we’re not perfect, and we’d certainly love to be able to fit everything in).

Do we enjoy the roto-tilling, planting, cultivating and digging, sweating, toiling, watering, and weeding the dirt? Not necessarily, although we are quite sure that doing it is good for keeping our bodies youthful and at the very least passively exercised.

So why do we grow such a busy little garden that produces way more than we could ever hope to eat and enjoy ourselves, knowing that we will be giving more away than we keep?

After much pondering, appreciating a few glasses of wine, and gorging ourselves on a summer vegetable-rich supper, here is what we came up with.

We grow so much in our busy little garden to be able to give some away while enjoying the variety and freshness of everything we grow.

It’s our way of spreading and sharing our passions for cooking, eating healthy, and enjoying freshly grown produce with family, friends, neighbors, and people in our community. Those who we know and love, others who we’ve never met, folks who are unable to grow a garden themselves, or maybe someone who might be going through a tough spot in their life and could use some fresh veggies.

I love it when someone accepts something grown from our garden, and they ask, “How can I fix this?” or, “Oh, I’ve never tried this before.” And, my heart especially melts when dropping off veggies at church or a local shelter when the kids come running out to help unload the car, enthusiastically calling out, “Mama, we’re gonna’ be eatin’ Gooood… tonight!”

It’s a – daily living, giving, thing that we can do.

A neighbor helping neighbor sort of thing to do.

A healthy food, cooking, and recipe sharing thing to do.

And, bottom line, for us, it’s the Christian thing to do.

It’s a happy thing – NOT a pat us on the back sort of thing, but the sort of a good thing that you do when you simply are joyful and glad to be able to do a little “something” that spreads happiness in a little sort of way with others.

Giving the excess of our garden-grown food away somehow justifies the work it takes to do it, turning the whole evolution of the process from painstaking to an outcome that makes a lot more sense than just composting what we’re unable to use.

My busy little garden
The G-Free Deliciously busy little garden 2018

Making Hay While the Sun Shines...

August at Lac du Nibiinaabe is a task-packed month. It’s a month when our busy little garden is producing bushels of bountiful vegetables. It’s a month with lots of “putting things up” as my grandma always called it when the canning and preserving season hits us full speed. It’s a month when I’m looking for quick, easy and delicious suppers, salads, and sides to grace our table and fill our belly’s. It’s a month when I’m joyful, glad, and eager to be able to share what God has graced us with from our busy little garden.

Whether you’re using cucumbers from the market or growing your own, serving up this naturally refreshing cool and creamy cucumber and mint salad to cool down from a scorching hot day or to quench a spicy barbeque, it’s truly a refreshing flavor combination to savor and enjoy!

Learn how to adjust the serving size.
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Cool Is Cucumber Mint Salad

Cool Is Cucumber Mint Salad

Stateside recipe, Cool Cucumber Mint Salad is Inspired by the international flavors of Tzatziki and Raita…Greek-style yogurt, cucumbers, mint, spicy cumin…
5 from 1 vote
Print Pin Comment/Rate
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, Greek, Indian
Keyword: cucumber, cumin, mint, yogurt
Prep Time: 15 minutes
Resting time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 65kcal

Equipment

  • mixing bowl
  • spatula

Ingredients

  • 3/4 cup Greek Yogurt plain
  • 2 tablespoons fresh Mint chopped
  • 1 tablespoon Shallot minced
  • 1/2 teaspoon kosher salt
  • Freshly ground Pepper to taste
  • 1/2 teaspoon ground Cumin
  • 2 tablespoons White Wine Vinegar
  • 4 medium Cucumbers paired, seeded and diced into 1/2" x 1/2" cubes (about 3 ½ -4 cups)
  • Lettuce or other greens
  • Paprika to garnish

Instructions

  • Mix the yogurt, mint, shallot, salt, pepper, cumin, and vinegar. Add the cucumbers and toss lightly. Let rest in the refrigerator for 30 minutes for the flavors to blend.
  • Serve on lettuce or other greens with a garnish of paprika if desired.

Footnotes

This salad, without greens, tastes excellent with chicken and fish. Dice the cucumbers into small cubes (approx. 1/4”x1/4” size) to prepare similar to a relish to sauce over the top when plating.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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Take a peek at the behind
G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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About Me

I'm so happy you're here...

I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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