- Servings: 4
Photography: John Kernick
- 2 English cucumbers, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons mustard seeds
- 1 1/2 cups low-fat plain yogurt
- Coarse salt and ground pepper
In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.
To store, cover and refrigerate, up to 3 hours.