This refreshing yogurt-dressed cucumber salad is inspired by raita, a classic side dish, condiment or dip in Indian cuisine made with yogurt, spices and raw vegetables or fruit.

Makes 4 servings

Ingredients:

• 3 medium cucumbers (about 3 cups chopped)
• 1 cup plain whole milk yogurt
• 2 tablespoons of chopped green onion
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne or Aleppo pepper
• 1 teaspoon salt
• freshly ground black pepper
• 1 ½ tablespoons fresh chopped mint and sprig for garnish

Directions:

1. Peel cucumbers.  Cut in half lengthwise.  Remove the seeds.  Cut each half lengthwise in half to make 4 strips.  Chop strips into ¾ inch pieces.    Place chopped cucumber in a large bowl.
2. In a small bowl add yogurt and the remaining ingredients.  Stir to combine.
3. Pour yogurt mixture over cucumbers and mix to coat. Serve chilled.

Tips:

How to Store Mint Leaves: Place mint stems upright in a glass jar of water and cover loosely with a plastic bag and refrigerate. Or wrap mint leaves in a damp paper towel and place them in a resealable plastic bag in the refrigerator.

Cayenne vs Aleppo Pepper: Aleppo pepper is milder than cayenne pepper and has a unique flavor with fruity, raisin-like notes, and cumin-like earthiness.  Cayenne pepper is much hotter with a more pungent, slightly sweet, and smoky flavor.