Cucumber Yogurt Sauce
Even the best recipes sometimes need a little something extra. A little "special sauce" can elevate a dish, unite flavors, and tie everything together.
Ingredients
- 1/2 of a large cucumber
- 1 teaspoon fine salt
- Juice of one large lemon, about 2 to 3 tablespoons (add zest if you like)
- 2 large cloves garlic
- 1 teaspoon extra virgin olive oil, plus more to drizzle
- 1 cup non-dairy Greek yogurt (I used So Delicious Greek Style, made with coconut milk)
- Small handful of fresh mint, chopped
Instructions
- Slice the cucumber in half lengthways, and remove the seeds with a teaspoon. Coarsely grate the unpeeled cucumber with a box grater and put into a wire mesh strainer or colander. Sprinkle with salt and toss with your hands. Place the strainer over a bowl or sink and let stand for about 30 minutes. Gently squeeze out all of the excess moisture and place cucumber in a bowl. Add garlic, lemon juice and oil. Mix thoroughly, then add yogurt. Stir to combine, then taste and adjust seasonings. Refrigerate for about an hour, or make a day in advance.
