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 recipe developer who will likely try to sneak feta and tomatoes into every recipe she can. Maybe avocado, too. Her work has also appeared on Serious Eats and Yahoo! Travel. Follow her on Twitter at @yasminfahr for her latest recipes and articles.