Prep time: 15 min Cooking time: 0 min
1 cup plain non-fat Greek yogurt 1/2 lemon, juiced
1/2 Tbsp olive oil
1/2 English cucumber, peeled and deseeded
1/4 teaspoon Kosher salt
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
1/4 teaspoon dried parsley
Finely grate the cucumber.
Place shredded cucumber in a strainer over a bowl and sprinkle with salt and gently toss. Let sit for about 10 minutes.
Wrap the cucumber in the cheesecloth, clean towel or paper towel, and squeeze out as much liquid as possible before adding to the sauce.
In a bowl, stir together the Greek yogurt, lemon juice, olive oil, and seasonings until smooth.
Gently fold in the drained cucumber.
If possible, refrigerate for a couple of hours to allow the flavors to develop.
Keep for up to 3 days in the fridge.
Serve with fresh veggies, over salad, or on grilled meat or seafood.
Makes about 1 cup. The serving size is 4 Tbsp per person.