• Fast
• Healthy
• Make-Ahead

Ingredients

1. 1/2 seedless cucumber, peeled and halved lengthwise
2. 1 garlic clove, minced
3. 1/2 teaspoon kosher salt
4. 1 cup plain whole-milk yogurt
5. 2 tablespoons extra-virgin olive oil
6. 1 tablespoon finely chopped mint
7. Freshly ground pepper

Directions

1. Using a melon baller or small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it. 
2. In a small bowl, using the back of a spoon, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with pepper and serve.

Make Ahead

The sauce can be refrigerated overnight.