2 cups roughly chopped seedless cucumber (1 large cucumber)
2/3 cup Coconut Yogurt (here)
1/3 cup olive oil
2 cloves garlic, peeled
2 lemons - juice of
1 tablespoon dried dill weed
1 1/2 teaspoons ground black pepper
1 teaspoon fine Himalayan salt
Place all of the ingredients in a blender and blend until smooth.
Store in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week. Shake well before using.
PER SERVING: Calories 132 • Fat 13.5g • Total Carbohydrate 2.9g • Dietary Fiber 0.2g • Protein 0.5g