makes about 2 cups
1 small cucumber, seeded and grated
1/2 teaspoon fine sea salt
1 large clove garlic, grated
2 cups nonfat Greek yogurt
juice from 1 lemon
1 tablespoon olive oil
freshly ground black pepper
1 teaspoon chopped fresh parsley
1. Place the grated cucumber in a colander and toss with the sea salt. Set the colander over a bowl and place in the refrigerator to let the excess water drain from the cucumber (at least one hour).
2. Carefully press any excess water out of the cucumber with the back of a spoon.
3. Place the cucumber into a serving bowl. Stir in the grated garlic, Greek yogurt, and lemon juice. Stir in the olive oil. Then stir in the chopped parsley. Season to taste with black pepper.