Ingredients
1 10-ounce cucumber, peeled and seeded
1 cup yogurt
1/4 cup freshly chopped mint leaves
Juice of 1 lime (2 tablespoons)
1 teaspoon coarse salt
1 tablespoon canola oil
1 tablespoon black mustard seeds
Preparation
Cut cucumber into 1/4-inch dice. Transfer to a bowl; add yogurt, mint, lime juice, and salt. Stir to combine. Heat a skillet over medium heat; add oil. When very hot, add mustard seeds; cook until they pop. Add to yogurt mixture; stir to combine.
