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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Mother's Souvlakia Ingredients:
1 cup finely chopped seeded peeled cucumber |
1/4 teaspoon salt |
1 (8-ounce) carton plain low-fat yogurt |
1 1/2 teaspoons chopped fresh parsley |
1/2 teaspoon fresh lemon juice |
1/2 teaspoon olive oil |
1/8 teaspoon black pepper |
1 garlic clove, minced |
Directions:
1. Place cucumber in a colander over a bowl; sprinkle with salt. Toss gently to coat. Cover and chill 1 hour. Rinse with cold water; drain well. Squeeze until barely moist.
2. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
3. Combine cucumber, yogurt, parsley, and remaining ingredients in a bowl. Serve with Mother's Souvlakia.
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