Lemon Cucumber Yogurt Sauce

 

 

 1 cup Yogurt (Greek is best)
 ¾ cup chopped cucumber
 1 tsp dill weed
 1 tbsp minced shallot
 ½ tsp lemon zest
 ½ tsp lemon juice
 1 tsp chopped mint leaves
 salt and pepper to taste

1

Peel some of the cucumber, leaving some peel for color and crunch. Slice the cucumber lengthwise and scoop out the seeds. Chop the cucumber into 1/4-1/2 inch dice. Put in a medium mixing bowl.

2

Chop the shallot and mint, add those to the bowl.

3

Zest the lemon, measure 1/2 teaspoon of the zest and then slice and squeeze the lemon, adding the zest and 1 teaspoon of juice to the bowl.

4

Add yogurt to the bowl. Sprinkle in salt and pepper to taste (about 1/4 teaspoon each). This sauce gets more flavorful as it sits. You may need to adjust seasonings later. Refrigerate until ready to use. May be made up to 2 hours ahead.

 

Ingredients

 1 cup Yogurt (Greek is best)
 ¾ cup chopped cucumber
 1 tsp dill weed
 1 tbsp minced shallot
 ½ tsp lemon zest
 ½ tsp lemon juice
 1 tsp chopped mint leaves
 salt and pepper to taste

Directions

1

Peel some of the cucumber, leaving some peel for color and crunch. Slice the cucumber lengthwise and scoop out the seeds. Chop the cucumber into 1/4-1/2 inch dice. Put in a medium mixing bowl.

2

Chop the shallot and mint, add those to the bowl.

3

Zest the lemon, measure 1/2 teaspoon of the zest and then slice and squeeze the lemon, adding the zest and 1 teaspoon of juice to the bowl.

4

Add yogurt to the bowl. Sprinkle in salt and pepper to taste (about 1/4 teaspoon each). This sauce gets more flavorful as it sits. You may need to adjust seasonings later. Refrigerate until ready to use. May be made up to 2 hours ahead.

Lemon Cucumber Yogurt Sauce
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