Active Time
N/A
Total Time
10 MIN
Yield
Serves : MAKES ABOUT 1 1/2 CUPS

How to Make It

Step 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.

Step 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.

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