Prep time:  10 minutes     Makes approximately 2 cups

1  Persian cucumber (peeled, seeded, diced into ¼-inch pieces)
1  bunch dill, minced
1  small container of plain organic yogurt (6-8 ounces)
1  lemon, juiced
pinch of sea salt

Add dill and lemon juice to yogurt and mix well. Fold in diced cucumbers. Add sea salt to taste.

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