AuthorRm 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
