Ingredients
The following ingredients have 4 Servings
- 1 medium cucumber
- 11/2 cups plain Greek yogurt or regular full-fat yogurt (for vegan or dairy-free use cashew-based yogurt)
- 2 tablespoons chopped fresh dill
- 2 garlic cloves (grated)
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon sea salt
Instruction
- Grate the cucumber into a mixing bowl, then squeeze and drain out as much excess liquid as you can using your hands or a cheesecloth.
- Add the yogurt, dill, garlic, olive oil, lemon juice, and salt to the cucumber. Mix to combine.
- Serve right away or keep stored in the refrigerator in an airtight container for up to 1 week.
