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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups seeded, finely chopped english cucumber |
1 teaspoon salt, divided |
2 cups plain low-fat yogurt |
2 tablespoons chopped fresh mint |
1 tablespoon olive oil |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
Directions:
1. Place the chopped cucumber in a colander, and sprinkle with 3/4 teaspoon salt. Toss well, and drain for 30 minutes. Place the cucumber on several layers of paper towels, and cover with additional paper towels. Let the cucumber stand for 5 minutes, pressing down occasionally to absorb any excess water.
2. While cucumber drains, spoon yogurt into a colander lined with a double thickness of paper towels or a coffee filter. Let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, mint, oil, remaining 1/4 teaspoon salt, pepper, and garlic. Refrigerate, covered, until ready to serve.
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