Ingredients:
1.5 cups of plain Greek yogurt 5% or more milkfat
2 cups of grated cucumber – see tips
1 tbsp of fresh dill
1 tbsp of fresh mint
1 garlic clove minced – or pressed
1 tbsp of fresh lemon juice
½ tsp of sea salt
½ tsp of fresh ground pepper
2 tbsp of olive oil
Method:
In a medium bowl whisk together yogurt, dill, mint, lemon juice, garlic, salt, and pepper, and 1 tbsp of olive oil.
Fold in the grated cucumber, and drizzle the additional olive oil on top, garnish with additional fresh chopped dill or mint.
Tip: Cucumber preparation: Using a box grater the large side grate 2 cups of cucumber, I prefer long English cucumbers that are thin, they contain less water and have small or minimal seeds.
Once grated place cucumber in a clean tea towel and squeeze out all the excess water.
Tip: Enjoy with mandolin sliced zucchini, cucumbers, and other assorted vegetables scoop up with celery and endive boats.
Enjoy with chicken and fish and low carb pita
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