This refreshing salad—a good source of calcium, folate, potassium, riboflavin, vitamin B12, vitamin B6, and Vitamin C—makes a delicious addition to a falafel or other pita pocket sandwich; it would also be great atop a grain bowl or as a side for broiled fish or grilled vegetables, especially when those dishes are spicy.

While this recipe uses fat-free yogurt, given the latest evidence that dairy fats are not necessarily all “bad,” feel free to use low-fat or even full-fat yogurt (just keep in mind that this will add some extra calories).

Timing alert: Once the salad is assembled, it should chill for about 1 hour.

• 2½ pounds cucumbers (about 5), peeled halved, and seeded
• 1 teaspoon salt
• ⅔ cup plain fat-free Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• ¼ cup chopped fresh mint

1. Thinly slice the cucumbers cross-wise. Place the slices in a colander and toss with ½ teaspoon of the salt. Place the colander in the sink or on a plate and let stand for 30 minutes. Rinse under cold water and blot dry. (This step will keep the salad from being watery.)
2. In a bowl, whisk together the yogurt, lemon juice, vinegar, oil, garlic, and remaining ½ teaspoon salt.
3. Add the cucumbers to the yogurt mixture and toss gently to combine. Stir in the scallions and mint. Cover and refrigerate until well chilled, about 1 hour.

Makes 4 servings; per serving: 75 calories, 3g total fat (<1g saturated), 2g dietary fiber, 10g carbohydrate, 4g protein, 328mg sodium.

From The Wellness Kitchen