CUCUMBER YOGURT SAUCE
(2 servings)
(CPA - CPX - CPR)
(lunch - dinner)
½ peeled cucumber
1 light greek yogurt
½ minced garlic clove
¾ teaspoon dill
3 chopped mint leaves
few drops of lemon juice
pinch of salt
ground black pepper
Cut cucumber in half lengthwise and remove seeds. Grate and drain in a colander with a pinch of salt to remove excess water. Squeeze with a spoon to speed up the process. Drain well and wipe dry with a paper towel and place in a serving bowl.
Add yogurt, garlic, dill, mint, lemon juice, a pinch of salt and ground pepper.
Mix well. Place in the refrigerator for at least half an hour so flavors can blend.
Dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc. or as a sauce to meat or fish.