Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
This will keep for a few days in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.2mg||0 %|
|Sodium 7.1mg||0 %|
|Potassium 99.2mg||3 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 14
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