Skill required: Beginner
1 cucumber, peeled and grated
1 teaspoon coarse salt
1 cup plain whole-milk yogurt
1/2 small garlic clove, minced
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh dill
1. Toss cucumber with salt in a colander and let drain for 20 minutes.
2. Press lightly to extract excess water, then transfer cucumber to a medium bowl.
3. Stir in yogurt, garlic, lemon juice, and dill.
4. Cover and refrigerate for 1 hour before serving.
Yield: 1 1/2 cups
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