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Cucumber salad

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Katy Levit, from the Sustainable Food Center's La Cocina Alegre, joined us in the Good Day kitchen to show us how to prepare a light summer dish.

Recipe: Cucumber salad


  • 1 medium cucumber, peeled*
  • ¼ teaspoon salt
  • 1 cup low-fat yogurt
  • 1 clove garlic, minced or pressed


  1. Cut the cucumber into matchstick-sized pieces and place in a medium bowl.
  2. Add salt, yogurt and garlic, and mix well.
  3. Cover and refrigerate.
  4. Serve cold.

*If you grow your own cucumbers or get them at the farmers' market, you will not need to peel them as they won't have a waxy coating over the skin.

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