Cucumber-mint salad

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10 min


4 to 6 servings

Cucumber-mint salad

Andreas Trauttmansdorff


  • 3 garlic cloves , or 2 tsp bottled chopped garlic
  • 1 English cucumber
  • 1/4 small red onion
  • 1/2 cup coarsely chopped fresh mint
  • 1/2 cup sour cream
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • pinches ground black pepper
  • 1 head Boston lettuce


  • Mince garlic. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber. Finely chop onion and mint. Place garlic, cucumber, onion and mint in a large bowl. In a small bowl, stir sour cream with oil, salt and pepper until blended, then stir into cucumber mixture.
  • If making ahead, salad will keep well in the refrigerator up to half a day. To serve, arrange lettuce leaves on salad plates to form cups. Spoon in cucumber salad.

Nutrition (per serving)

  • Calories
  • 85,
  • Protein
  • 1.5 g,
  • Carbohydrates
  • 4.1 g,
  • Fat
  • 7.4 g,
  • Sodium
  • 108 mg.

The name alone is enough to refresh you on a hot day! Flavourful mint leaves brighten up cool crunchy cucumber in a creamy dressing.