From the Vitality Food Feature ‘A Tale of Two Cookbooks‘.
(Makes 1 cup)
1) Put the yogurt in a large bowl. Grate the cucumber into a separate bowl and squeeze out as much liquid as possible.
2) Add the squeezed cucumber to the yogurt.
3) Add the olive oil, garlic, dill, and lemon juice, and fold to combine; season with salt and pepper.
4) Chill in the refrigerator for at least 1 hour before serving, to allow the flavors to combine.
5) Store any leftovers, covered, in the fridge for up to 2 days.
Sarah Britton is the author of 'My New Roots: Inspired Plant-Based Recipes for Every Season'. Sarah is also the acclaimed holistic nutritionist, writer, and photographer behind the popular healthy foods blog 'My New Roots'. She grew up in Toronto and graduated as a certified nutritional practitioner from the Institute of Holistic Nutrition in 2007. She has been featured in O, The Oprah Magazine, Bon Appetit, Saveur, and Whole Living, and has spoken at TedTalks and multiple nutrition seminars and workshops throughout North America and Europe. She lives in Copenhagen with her husband and their son.
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