2 c. Mountain High Yogurt (4 F, 4 C, 3 P)
3 small cukes or one large cuke, peeled (1 C)
Juice of half lemon
Two garlic cloves, minced
Some fresh dill
Some fresh mint (optional)
Salt & pepper

1. I used regular yogurt. If you use low fat or non-fat, you should drain it. Do this by lining a strainer with one or two coffee filters. Measure yogurt onto that. Put strainer in a large bowl and let it sit for one hour.
2. Peel the cucumber. If you are using one large cuke, cut it in half lengthwise and use a spoon to seed it. If you are using 3 small, peel them.
3. Grate the cucumber into a colander or strainer. I used the small side of the grater. Salt the cucumbers and leave them there for one hour.
4. Put the yogurt in a bowl and add lemon juice and garlic.
5. Squeeze the cucumber over the colander (in your hands), and then add cukes to yogurt.
6. Chop fresh herbs and add to yogurt.
7. Stir. Add salt and pepper to taste.

I used this as a sauce for salmon fillets. I also mix it with tuna. For the tuna, I added chopped peppers, chopped cucumbers, and celery. You can put it on top of lettuce, but I just eat it out of a bowl with a fork.

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