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Crushed cucumber and mint salad

Australian Gourmet Traveller recipe for crushed cucumber and mint salad.

By Alice Storey & Emma Knowles
  • 10 mins preparation
  • Serves 8
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Crushed cucumber and mint salad


  • 4 Lebanese cucumbers, halved lengthways, seeds removed
  • 240 gm thick Greek-style yoghurt (1 cup)
  • ½ cup (loosely packed) mint, coarsely torn, plus extra to serve
  • 2 radishes, thinly sliced on a mandolin
  • ½ garlic clove, finely chopped


  • 1
    Place cucumber on a board and gently crush with a rolling pin wrapped in a tea towel. Combine yoghurt, mint, radish and garlic in a large bowl, season to taste and set aside.
  • 2
    Just before serving, add cucumber to yoghurt mixture, stir to coat and serve scattered with extra mint.
  • Author: Alice Storey & Emma Knowles