Ingredients:

  • 1 cup (150g) English cucumber, finely grated or diced
  • 1/4 tsp (1.5g) salt
  • 2 cups (480g) plain yogurt
  • 1/2 tsp (2.5g) roasted cumin powder
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 2 tbsp (8g) fresh mint leaves, finely chopped
  • 2 tbsp (8g) fresh cilantro, finely chopped

Instructions:

  1. Grate the cucumber using the coarse side of a box grater or dice it into tiny, uniform cubes. Toss the cucumber with 1/4 tsp of salt in a strainer and let it sit for 5 minutes. Gently press the cucumber with the back of a spoon to expel the excess brine.
  2. In a medium bowl, combine the yogurt, roasted cumin powder, lemon juice, salt, and black pepper. Whisk vigorously until the mixture is smooth and velvety, with no lumps remaining.
  3. Gently fold the drained cucumber, chopped mint, and cilantro into the seasoned yogurt using a folding motion to keep the cucumber pieces intact and the herbs vibrant.
  4. Taste and add an extra squeeze of lemon if a brighter acidity is needed.