Ingredients
-
1 8 oz. Culina Plain and Simple coconut yogurt
1 cup cucumber, peeled and shredded (1 medium cucumer)
1 medium garlic clove, minced
2-3 Tbsp. fresh lemon juice (adjust to your taste)
1 Tbsp. olive oil
2 Tbsp. red onion, diced
1/2 tsp. Celtic sea salt
1/4 cup fresh mint, minced
1-2 Tbsp. fresh dill, minced or 1 Tsp. dried dill
Instructions
- Grate the cucumber. Then strain it in a colander.
- Gently press cucumber down with a spoon to get as much liquid out as possible.
- In a medium bowl, add all the remaining ingredients together and whisk until blended.
- Add in the strained cucumber. Mix in the strained cucumber.
- Garnish with diced red onion, minced fresh dill and or mint.
- Keeps stored up to 2 weeks refrigerated.
Notes
If using a hot house or Persian cucumber no need to peel the skin.
Depending on your lemon, yes it will change the taste, I used a Meyer lemon which adds sweetness. After I mixed it together, I added more lemon to my liking. All varieties of lemons work. Adjust to your tastebuds 🙂
- Prep Time: 5 minutes
- Cook Time: 5 minutes