- Level: Easy
- Total: 20 min (includes standing time)
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 112
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 13 mg
- Sodium
- 501 mg
- Level: Easy
- Total: 20 min (includes standing time)
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 112
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 13 mg
- Sodium
- 501 mg
Ingredients
Directions
- Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel.
- Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.
