Cucumber-Mint Salad I


  • 3  garlic cloves or 2 tsp (10 mL) bottled chopped garlic
  • 1  English cucumber
  • 1/4  small red onion
  • 1/2 cup (125 mL) coarsely chopped fresh mint
  • 1/2 cup (125 mL) sour cream
  • 2 tbsp (30 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • pinches of 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.
Recipe Courtesy of – Chatelaine



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