Ingredients:

1/2 cup large cucumber unpeeled + finely grated

1 1/2 cups Alpro yoghurt

3 cloves garlic minced

1/4 cup finely chopped fresh dill

1 pinch each sea salt and black pepper to taste

1 1/2 Tbsp lemon juice

1-2 Tbsp extra virgin olive oil optional

Instructions:

Finely grate cucumber with the skin on.

Set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture.

Add Alpro yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.

Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

Time

Total : 5 minutes

Prep : 5 minutes

Cook : 0 minutes

Resting time : 0 minutes

Servings : 4 servings