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Drink recipe · from the recipe book

Salted Cucumber Ginger Lassi with Coriander

A thick, cool, salted lassi where fresh cucumber blends into the tangy yogurt for a garden-fresh body, lifted by sharp grated ginger and a warm, citrusy coriander finish.

Salted Cucumber Ginger Lassi with Coriander

Ingredients

  • 1 cup260 gPlain yogurt, low-fatcold
  • ½ medium (8 in.)170 gCucumberpeeled, seeded and chopped
  • ¼ cup60 gWaterice-cold
  • 2 tbsp grated12 gFresh gingerpeeled and grated
  • 1½ tsp8 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround coriander
  • ⅛ tsp0.3 gBlack pepper

Steps

  1. Peel, seed and chop the cucumber, and peel and grate the ginger.
  2. Put the cucumber, ginger, lemon juice and salt in a blender and blend on high for about 30 seconds until the cucumber is fully puréed.
  3. Add the yogurt, water and half of the coriander, then blend for 20 to 30 seconds more until smooth and frothy.
  4. Pour into two glasses, over ice if you like.
  5. Dust each glass with half of the remaining coriander and half of the black pepper, and serve cold right away, stirring briefly if it settles.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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