This easy dip is tasty with kebobs, vegetable sticks and chips or as a topping for grain dishes or potatoes.
1 small or 1/2 large cucumber, peeled, seeded and grated
1 teaspoon sea salt
1 cup plain whole milk yogurt
1 clover garlic, minced
2 teaspoons lemon juice
2 tablespoons chopped parsley
Place cucumber in a small bowl with salt and set aside. In a separate bowl, combine yogurt, garlic, lemon juice, and parsley; set aside.
Squeeze grated cucumber to discard excess water and blend into yogurt mix. Place some dip in a small bowl for each diner.
Reprinted, with permission, from Cynthia Lair’s Feeding the Whole Family.
May you be well nourished,