4 servings

500 gr nonfat, unsweetened plain Greek yogurt

1 minced garlic clove

5 gr chopped fresh dill

1 cucumber with peel

1 tbsp olive oil

1 peeled cucumber diced

1 tsp sea salt

500 ml cold water

20 gr chopped walnuts

Grind in a blender the cucumber until puree. In a bowl place the yogurt, garlic, dill, and pureed cucumber and oil. Stir to combine. Add the diced cucumber, salt, and water, and stir well.

Refrigerate for 2 hours. Remove and divide in 4 bowls.  Sprinkle nuts and dill on top.

Per portion 300 ml

Cal: 186.8 P: 14.6 F: 6.5 Cb: 13.8