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Cucumber Salad with Yogurt and Parsley

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  • 2 cups nonfat yogurt
  • 2 cucumbers, whole, seedless
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, freshly ground
  • 1/3 cup fresh mint, chopped
  • 1/3 cup fresh leaf parsley, chopped
  • 2 teaspoons extra-virgin olive oil
  • Pita bread


  • Peel the cucumbers, cutting each one in half lengthwise, and cut into 1/4-inch dice.
  • Crush the garlic and salt together to make a paste. Stir the yogurt into the garlic paste.
  • Add the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste.
  • Just before serving, drizzle with the olive oil.
  • Tear off pieces of the pita bread and use them to scoop up the salad.

Yields: 4 to 6 servings.

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