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.
