Salty cucumber, celery and mint lassi

10 minutes

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  • juice of 1/2 lemon
  • sea salt
  • 2 cups chopped peeled cucumber, plus extra for serving, shaved
  • 1 cup chopped peeled celery, plus extra for serving, shaved
  • 1 cup organic yoghurt
  • 1 handful fresh mint, plus extra for serving
  • 1 handful of ice cubes

Dip the rims of glasses in lemon juice and salt.
Blend the chopped cucumber, chopped celery, yoghurt, mint, ice cubes and salt, to taste, until frothy.

Serve in the glasses, garnished with cucumber and celery strips and fresh mint.
Cook’s note: Substitute apple or green melon for the cucumber, or try pineapple instead of celery.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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