This is a delicious sauce to put on anything - fish, meat, and anything Mediterranean. It works really well on falafel...mmm. But this time, I put it on the Salmon Croquettes.
This recipe makes for a lot of it - so I halved it below. But it's so light that it also would make for a delicious cold cucumber soup too, if you wanted more.
Ingredients:
1 Cup Greek Yogurt
1 Garlic Clove
1 Cucumber, chopped
1.5 tbsp. Lemon Juice
1 tbsp. Salt
2 tbsp. Dill
The two cartons of Greek Yogurt pictured above were what I originally added, which made way too much.
1. Cut cucumber in half lengthwise and scoop out seeds with a spoon if necessary. Try to get the less juicy cucumbers, and you can skip this step. Chop coarsely.
2. Place cucumber in a colander and sprinkle liberally with salt. Let sit for 30 minutes to draw water out.
3. Place all ingredients in blender and blend until smooth. Refrigerate for 2 hours in order for flavors to settle and blend.
And there you go.
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Original Recipe:
Kalyn's Kitchen
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