- 1 large English cucumber
- 7.39 ml salt
- 14.79 ml chives, chopped
- 4.92 ml fresh dill, chopped
- 59.14 ml plain low-fat yogurt
Directions See How It's Made
- Cut the cucumbers in quarters lengthwise, remove and discard the seeds.
- Coarsely grate the cucumber and place it in a bowl add the salt and stir well.
- Refrigerate for 2 hours then drain and rinse in a sieve, pressing to remove excess moisture.
- Mix the chives, dill and yogurt well and add to the cucumbers, stir to mix.