Adapted from The Shiksa in the Kitchen
1 English cucumbers
1/4 tsp salt (or more to taste)
1 cup plain lowfat Greek yogurt
3 tbsp extra virgin olive oil
1 tbsp fresh chopped mint
1 clove garlic, crushed (or more to taste)
1 tbsp fresh lemon juice (or more to taste)
Fresh mint sprig for garnish (optional)
1. Peel, seed and shred the cucumber.
2. Add the salt and toss to blend. Let the cucumber rest for 20 minutes.
3. Drain off the fluid and add the rest of the ingredients.
4. Mix well and refrigerate for at least 1 hour.