Peel half the cucumber and rough grate the whole thing into a colender, mix in the sea salt and let it sit for30 minutes to drain off some of the water.
Put the yogart into a mixing bowl and crush the garlic into the yogart.
Finely chop the dill and add it and the oil into the bowl.
Mix in the drained cucomber and let it sit. 1-24h
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|Serving Size: 1 (105g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 508.8mg||18 %|
|Potassium 282.5mg||7 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.8g|
|Protein 6g||9 %|
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Calories per serving: 69
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