Ingredients:

  • 1 large English Cucumber (approx. 300g), partially peeled
  • 1/2 tsp sea salt
  • 2 cups (450g) Full-fat Plain Greek Yogurt (5% fat minimum)
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 3 cloves garlic, finely grated
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1/2 tsp black pepper, freshly cracked

Instructions:

  1. Grate the English cucumber using the large holes of a box grater. <small>Note: Partially peeling it in stripes leaves some green for color while removing the toughest skin.</small>
  2. Transfer the cucumber to a fine mesh sieve set over a bowl and toss with 1/2 tsp sea salt.
  3. Let the cucumber sit for 15 minutes <strong>until a puddle of water forms in the bowl</strong>.
  4. Transfer the salted cucumber to a cheesecloth or lint free kitchen towel and squeeze firmly. <small>Note: Keep squeezing until you have a dry, compact ball of cucumber shreds.</small>
  5. In a large mixing bowl, whisk together the full fat Greek yogurt, extra virgin olive oil, and lemon juice. <strong>Cook X min</strong> (Skip cook) <strong>until smooth and emulsified</strong>.
  6. Stir in the grated garlic, chopped dill, and mint. <small>Note: Smelling the herbs as you mix is the best part of this process.</small>
  7. Fold in the squeezed cucumber shreds and season with black pepper.
  8. Cover and refrigerate for at least 30 minutes <strong>until the flavors are deep and the sauce is cold</strong>.