• 1 large cucumber, seeds removed and cut into quarters

• 2 cups plain Greek yogurt

• 6 - 8 fresh mint leaves, chopped

• 1 tsp garlic, minced

• 1 tsp lemon zest

• 1 tbsp extra-virgin olive oil

• A couple pinches of kosher salt

The yogurt can be served immediately or stored in an air tight container in the refrigerator for up to 2 days. Some separation may occur, depending on how much water was still in the cucumbers, so give it a good stir before serving. Add a mint sprig for color and a drizzle of olive oil for extra flavor.

Serve with pita wedges, crusty French baguette, sliced pears, peaches or apples and fresh veggies. 

Greek yogurt is high in protein to support tissue repair, a healthy immune system and promote satiety. Greek yogurt is a good source of B vitamins including B12, Riboflavin (B2), Pantothenic Acid (B5) which are essential for a healthy metabolism and energy production. Calcium, magnesium and phosphorus support bone health. Greek yogurt containing live & active cultures delivers beneficial probiotics to support a healthy and diverse microbiome for a stronger immune system and healthy digestive system.

Cucumbers are low in calories, low in fat and contain about 95% water which makes them an excellent way to rehydrate. The potassium in cucumbers helps maintain fluid balance, fiber aides digestion, antioxidants combat the harmful effects of UV radiation and oxidative stress. Cucumbers also have vitamin K1, important for blood clotting.