Directions 5 steps | 5 Minutes
In a small bowl, whisk together the plant-based yogurt, minced garlic, chopped dill, extra-virgin olive oil, lemon juice, salt and pepper until combined.
Cut the cucumber in half, lengthwise, and scoop out the center with a spoon. Discard the scooped-out center.
Grate the cucumber using the fine side of a box grater. Transfer the grated cucumber to a mesh strainer and press out as much excess moisture as possible using the back of the spoon. Alternately, transfer the grated cucumber to a piece of paper towel or cheesecloth and squeeze out the excess moisture.
Add the drained grated cucumber to the yogurt mixture and stir well to combine.
Serve and enjoy!
- Use any brand of unsweetened, plain plant-based yogurt you like!