Yogurt-Cucumber Sauce

1. 1

   Using a melon baller or small spoon, scoop out the seedy center of the cucumber.

2. 2

   Coarsely shred the cucumber.

3. 3

   Squeeze the excess liquid from the shredded cucumber without mashing it.

4. 4

   In a large bowl, using the back of a spoon, mash the garlic with the salt to a paste.

5. 5

   (This can also be done on your cutting board with a knife).

6. 6

   Stir in the yogurt, olive oil and mint.

7. 7

   Add the shredded cucumber, season with salt and pepper and serve.

8. 8

   This sauce can be refrigerated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.