• Gluten Free Gluten Free
  • Serves 1 Serves 1
  • 10 minutes10 minutes


  1. 1 cucmber
  2. 300 ml Greek Yogurt
  3. 1 large garlic clove, crushed
  4. 1 tbsp. mint/dill
  5. Salt/Pepper to taste


  1. Peel and grate the cucmber. Place in a thin cloth add a pinch of salt and squeeze out as much water as you can. Set aside
  2. Add the yogurt, garlic and chopped mint. Season with salt and pepper.
  3. Refrigerate for at least an hour before serving.
  4. Top with seeds for crunch.

Nutritional Value

Kcal: 212

Protein (g): 30

Fat (g): 0.4

Carbohydrates (g): 20

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