{{ :recipes:cucumber_yogurt_sauce-3.jpg?direct&200|}}
====== Cucumber-Dill Tzatziki ======
/* Description */

**Why this recipe works:** The acidity of the yogurt and lemon, combined with fresh dill, helps balance and cut through the oiliness of the [[cc cedar planked salmon|Cedar-Planked Salmon]]. The crispy cucumber adds a welcome textural contrast to the dish.


<WRAP right>{(rater>id=100|name=Cucumber Yogurt Sauce|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  3/4 cup||
|**Prep:** 0:15|**Wait:** 0:20|**Cook:** 0:00|


====== Ingredients ======
  *     1/2 cucumber, peeled, halved lengthwise, and seeded
  *     1/2 cup plain whole-milk Greek yogurt
  *     1 tablespoon extra-virgin olive oil
  *     1 tablespoon chopped fresh mint
  *     1 tablespoon chopped fresh dill
  *     1 small garlic clove, minced
  *     1/4 teaspoon pepper
  *     1/8 teaspoon salt


====== Directions ======
  - Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.

====== Notes ======
  * A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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