Cucumbers tend to be well received by many children. Sometimes they need the seeds removed. This is a creamy salad, and when served with dinner is usually a big hit.

INGREDIENTS | SERVES 4–6

2 large cucumbers, peeled and sliced

2 teaspoons salt

2 cups low-fat plain yogurt

1 clove garlic, minced

1 teaspoon fresh dill

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

• 1. Place sliced cucumbers in a medium bowl. Sprinkle with salt and let stand 15 to 20 minutes.

• 2. In a small mixing bowl, combine yogurt, garlic, dill, and lemon juice. Blend well.

• 3. Add olive oil, and salt and pepper to taste.

• 4. If there is any liquid surrounding the cucumbers, pour the liquid off. Add yogurt mixture to the cucumbers.

• 5. Chill for at least 1 hour before serving.