Ingredients

makes about 2 cups

　　1 English (hothouse) cucumber

　　1 tablespoon kosher salt

　　1/4 cup Greek-style yogurt

　　2 tablespoons heavy cream

　　2 garlic cloves, minced

　　1 teaspoon chopped fresh mint

　　Juice of 1 lemon

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Slice the cucumber very thinly with a mandoline or a sharp knife. Put the cucumber in a medium stainless steel or glass bowl; add the salt and mix thoroughly to combine. Set aside for 10 to 15 minutes. Transfer the cucumbers to a colander and rinse thoroughly. Squeeze dry with your hands and then pat dry with paper towels.

　　

Step 2

Put the cucumbers back into the bowl and add the yogurt, cream, garlic, mint, and lemon juice. Toss to combine; season with the pepper. Refrigerate until ready to use or for up to 2 days.

　　Michael's Genuine Food