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Shred the cucumber and place the shreds in a fine-mesh strainer to drain.
In a small bowl, stir together the yogurt, garlic, scallion, dill, salt, and lemon juice.
Fold in the drained cucumber and spoon into a serving bowl.
Almond yogurt can be used in place of coconut yogurt.
For the best flavor, let the dip sit for at least one hour before serving. This allows the flavors to develop.
Good as a topping for chicken or fish.
This recipe has the following nutrient totals:
Protein 1.17 g
Carbohydrates 6.04 g
Iron 0.05 mg
Fiber 1.64 g
Calcium 145 mg
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