This summery combo is an ideal way to put your Microplane to use. Grating the cucumber and garlic makes them easy to incorporate into the yogurt for a smooth texture and consistent taste throughout. Use it as a dip or spread on sandwiches, and pair with hot foods for a cooling balance.
- In a serving bowl, grate the cucumber over the bowl to catch any liquid. Pour out the liquid, keeping the pulp inside (don't worry about this part too much—if a little liquid is left, it's fine).
- Mix in the yogurt, garlic, and mint, then season to taste with the salt and half the lemon juice, adding more as needed.
- Cover and refrigerate for up to two days or serve immediately.
Yasmin Fahr is a food writer and author of the cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!