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(2 servings)


(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.