Ingredients:
1 cup coconut yogurt
2 persian cucumbers, chopped finely or grated
1/2 clove garlic, minced
the juice of half a lemon
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons mint or dill, chopped
Stir together all ingredients and whisk until smooth. Add water if yogurt is too thick. Refrigerate for a few hours before serving.
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