Cucumber Salad with Yogurt, Mint, and Raisins from The Mediterranean Kitchen by Joyce Goldstein
This is a wonderful addition to the Middle Eastern mezze platter, but we also love to serve it with shish kabobs. You could thin this with more yogurt and some ice water and serve it as a summer so...
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Ingredients
- 1 tablespoon minced garlic
- ¾ cup yogurt
- 3 tablespoons chopped fresh mint
- 2 tablespoons olive oil
- 3 cups diced (½ inch) cucumbers, preferably English or Japanese (see Note)
- Salt
- freshly ground pepper
- ¼ cup chopped toasted walnuts
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