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Salted Mint Lassi

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This salted mint lassi is a revitalising vegetarian drink that offers a sophisticated alternative to the more common sweet versions. By combining thick, creamy Greek-style yoghurt with the cooling properties of fresh mint and a hint of savoury salt, it creates a perfectly balanced beverage. The addition of toasted cumin seeds provides an earthy depth and aromatic finish that cuts through the richness of the dairy beautifully.

Historically enjoyed across South Asia to aid digestion, this savoury lassi is an excellent accompaniment to a spicy curry or a light summer lunch. It is incredibly quick to prepare at home, requiring just a few simple ingredients and a quick whirl in the blender. Serve it chilled over plenty of ice for the ultimate thirst-quenching experience on a warm afternoon.

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Ingredients for Salted Mint Lassi

  • 2 teaspoons cumin seeds

  • 1 cup mint leaves

  • 4 cups plain Greek-style yoghurt

  • 1 1/2 teaspoons kosher salt

  • 120ml water

How to make Salted Mint Lassi

Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant, 1 to 2 minutes. Transfer 1 1/2 teaspoons to a blender with mint, yoghurt, kosher salt, and water.

Blend until pale green with flecks of mint and cumin. Serve lassi over ice and sprinkle with remaining 1/2 teaspoons cumin seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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