Yogurt, Cucumber and Mint Dip with Carrots
Makes 1 serving

INGREDIENTS
150 g Greek yogurt, 0% fat
100 g Cucumber (Weighed before grating and squeezing.)
1 clove, about 3 g Garlic (Half a clove is enough if you are eating this at work.)
A few leaves, chopped Fresh mint
A squeeze Lemon juice
1 tsp (4 g) Olive oil
120 g Carrot
To taste Salt

METHOD
1. Coarsely grate the cucumber into a sieve, salt it and leave it for five minutes, then squeeze it hard in a clean tea towel.
2. Stir the cucumber into the yogurt with the crushed garlic, mint, lemon and oil. Salt to taste.
3. Leave for ten minutes so the garlic softens into the yogurt, then cut the carrots into batons and eat.

Contains milk.

RECIPE NOTES
Squeezing the cucumber is the step. Skip it and the dip is a puddle within half an hour.
With 0% yogurt this is 183 kcal with 17 g of protein. Five per cent yogurt adds about 60 kcal for the same 150 g.

Full recipe: https://www.getfuel8.com/recipes/yogurt-cucumber-mint-dip-carrots
