Cilantro-Mint Sauce

YIELDS ½ CUP • PREP TIME: 10 MINUTES

LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGETARIAN

30 MINUTES OR LESS, ONE-POT

This refreshing, citrus-y, and zesty sauce is a bright and cooling addition to any dish. Creamy yogurt is blended with mint and cilantro and added to lemon juice, ginger, and honey for a balanced and delicious combination. This dish can be easily used to garnish hot dishes after cooking, or to help flavor any salad, side, or main dish. Cilantro-mint sauce is a key ingredient in the Collard Green Halibut Wraps with Cilantro-Mint Sauce and Roasted Eggplant and Chickpeas with Cilantro-Mint Sauce .

½ cup nonfat plain Greek yogurt

2 tablespoons lemon juice

1 medium bunch of cilantro, stemmed (about 3 cups)

1 cup mint leaves

1-inch piece ginger, grated

1 teaspoon honey

1 to 2 tablespoons water (optional)

1 . In a medium bowl for a food processor, blend the yogurt, lemon juice, cilantro, mint, ginger, and honey for 1 to 2 minutes, until combined and the desired texture is achieved.

2 . If making a sauce, add 1 to 2 tablespoons of water. If you prefer as a relish, don’t add any water. Store in the refrigerator in an airtight container for up to 5 days.

MAKE IT EASIER TIP: Purchase pre-grated ginger, usually found in the frozen aisle, and add 1 frozen cube into this dish. You can also prep ginger in bulk by peeling the whole bulb, breaking it into 1-inch pieces, and placing it in a food processor. Once you’ve grated the whole bulb, pack it into ice cube trays and freeze. Once frozen, remove the cubes and put in a freezer-safe bag for future use.

Per serving (2 tablespoons): Calories: 32; Total fat: <1g; Saturated fat: <1g; Cholesterol: 2mg; Sodium: 21mg; Potassium: 154mg; Magnesium: 12mg; Carbohydrates: 5g; Sugars: 3g; Fiber: 1g; Protein: 4g; Added sugar: 1g; ­Vitamin K: 37mcg