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DIRECTIONS

1/2 large hothouse cucumber, peeled

2 cups Fage TOTAL 2 percent plain Greek yogurt, any liquid poured off the top

1 small Melissa?s organic shallot, minced

2 cloves Melissa?s organic garlic, minced and mashed into a paste

1 teaspoon minced fresh dill

1 tablespoon minced fresh mint

1 tablespoon lemon juice

1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt

1/2 teaspoon black pepper

1 tablespoon Napa Valley organic olive oil

Grate cucumber on the large holes of a box grater.� Wrap cucumber shreds in two layers of paper towels and squeeze out extra moisture with your hand, repeat until excess moisture is removed.� Transfer to a mixing bowl.

Mix in yogurt, shallot, garlic, dill, mint, lemon juice, salt, and pepper.� Let stand ten minutes.

Stir and transfer to a serving bowl.� Press the back of a spoon into the top of the mixture to make a well, pour in olive oil.