TIME: 10 minutesYIELD: 4INGREDIENTS:1 cup Kite Hill Plain Unsweetened Almond Milk Yogurt3/4 cup small diced cucumber (ideally an English cucumber)1 lemon, zested1 Tablespoon olive oil1 Tablespoon chiffonade mint (stack leaves, roll, slice thinly)1/2 garlic clove, grated1/2 - 1 teaspoon fresh cracked black pepper (to taste, if not fresh start with less)1/2 - 3/4 teaspoon salt (to taste)1/4 teaspoon onion powderFEATURED Plain Unsweetened Almond Milk Yogurt 16oz 16oz Find in Stores InstructionsCombine all ingredients in a small bowl.Stir to combine and adjust salt, seasonings, and lemon to taste. Flavors will develop more as it sits.Serve with quinoa, chickpeas, falafel, parsley, mint, and raw veggies (greens, tomatoes, olives, red onion, and more cucumbers).Store in a sealed container in the fridge for about 2 days.
