2 c. plain yogurt (or 2 cups thick Greek yogurt)
1/2 seedless English cucumber
1 Tbsp. sea salt
2 Tbsp. Garlic Olive Oil
6 large fresh mint leaves, stems discarded, plus one for garnish
Saltwest Naturals Lemon Dill Sea Salt
Place a strainer over the top of a large bowl - if the holes in your strainer are quite large line with a layer of cheesecloth. Grate the cucumber. For a rustic look and slightly more chunky sauce, leave the peel on. For a cleaner, softer sauce, peel the cucumber before grating. Place the cucumber in the strainer, sprinkle with the 1 Tbsp. sea salt and toss gently to ensure the salt has been well distributed. Allow it to sit in the fridge overnight to drain (you can weigh it down by setting a can on top of a saucer if you like but I don't). Remove the cucumber from the fridge and squeeze out any remaining liquid by pressing the cucumber down into the strainer or twisting and squeezing the cheesecloth. Transfer the cucumber to a medium size bowl. Add the yogurt and olive oil and mix well. Rough chop of chiffonade the mint and mix it in along with salt and pepper to taste. Garnish with an extra sprig of mint. This will keep in an airtight container in the fridge for up to a week.