Serving Suggestion: Lebanese cucumber can be swapped for ¼ continental cucumber, or 3 – 4 quake cucumbers.
If you don’t have access to a grater, finely dice the cucumber instead. For a variation, substitute mint with dill, or try another herb that you are growing in the garden. This can also be served as a salad dressing.
Serve with any vegetables you have on hand, such as carrot, celery, broccoli, lettuce leaves or capsicum.
Storage: Store prepared dip in an airtight container in the refrigerator for up to 3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help remove the mint leaves from the stem, mix the ingredients together and choose what vegetables to serve alongside this dip.
When preparing this recipe:
| Serving size: 102g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 270 | 265 |
| Fat (g) | 1.4 | 1.4 |
| Saturated fat (g) | 0.9 | 0.9 |
| Carbohydrates (g) | 6.2 | 6.1 |
| Sugars (g) | 6.1 | 6 |
| Fibre (g) | 1.8 | 1.8 |
| Protein (g) | 5.2 | 5.1 |
| Sodium (mg) | 76.1 | 74.7 |
Healthy Eating
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