1 ½ cups of low-fat 2% Greek yogurt (Chobani brand 16 oz. container – the green one)
¼ cup extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 Kirby (pickling) cucumbers, peeled and shredded into large shreds
3 tbsps. chopped fresh mint leaves
1. Add the yogurt to a small mixing bowl.
2. Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3. Cover with plastic wrap and refrigerate until ready to be served