Vegan I Gluten Free
Serves: 2 cups
Time: 10 minutes
1 1/2 cup coconut yogurt
1 medium cucumber, seeded and finely grated
2 cloves garlic, minced
1/2 small lemon, juiced
1/3 cup fresh dill, chopped
Salt and black pepper to taste
Toppings:
Olive oil drizzle
Fresh dill sprig
Black pepper
Cut the cucumber in fourths, lengthwise.Remove the seeds by running the knife along the center most part of each cucumber strip.
Use a small grater to shred the cucumber pieces. Use a cheese cloth (or just your hands) to squeeze out as much liquid as you can from the grated cucumber.
Place all ingredients into a mixing bowl and stir to combine.
Taste and adjust as needed!
Serve with an olive oil drizzle and fresh sprig of dill.
Store in an airtight container in the fridge for 3-5 days.*
*Only fill the container 3/4 of the way when storing, as the coconut yogurt continues to ferment it will expand.
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