Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine


About Recipe

A light and cooling dip made with yogurt, cucumber and mint. So great for cooling the palate alongside a spicy curry. This is my simple 5-ingredient recipe.





See Recipe Procedure


Kitchen Sanctuary's
Other Recipes

  • Hummus Bi Tahina
    save to magazine

    Hummus Bi Tahina

    By Sam

  • Chipotle Hummus | Well And Full
    save to magazine

    Chipotle Hummus | Well and Full

    By Sarah

  • Beet Pesto - Young, Broke And Hungry
    save to magazine

    Beet Pesto - Young, Broke and Hungry

    By Nicole Simone

  • Creamy White Bean Dip
    save to magazine

    Creamy White Bean Dip

    By Emily

  • Chopped Veggie Breakfast Salad -gf, Paleo, Low Cal
    save to magazine

    chopped veggie breakfast salad -gf, paleo, lo...

    By Megan

  • Sprouted Mung And Pomegranate Salad
    save to magazine

    Sprouted Mung and Pomegranate Salad

    By Radhika

  • Spicy Thai Shrimp Salad
    save to magazine

    Spicy Thai Shrimp Salad

    By Danielle Wolter

  • Grilled Turmeric Chicken Salad Recipe
    save to magazine

    Grilled Turmeric Chicken Salad Recipe

    By Lyubomira

More Of Vegetarian Recipes

See All