Ingredients

• 1 English cucumber, seeded and diced
• 1/2 Vidalia onion, diced
• Salt
• 2 cups/500 ml of low-fat Greek yogurt
• 3 cloves garlic, minced
• 1 tablespoon/15 ml of olive oil
• Juice of 1 lemon
• 1/2 cup/125 ml of dill, chopped
• 1/2 cup/125 ml of chives
• Freshly ground pepper

Instructions

1. In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
2. With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper.
3. Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies.