Creamy cucumber and yogurt salad

• 1 English cucumber
• 1 cup nonfat plain greek yogurt
• 1/3 cup minced red onion
• 2 tablespoons finely minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt

1. In a food processor fitted with the shredding attachment or on the coarse side of a box grater, grate the cucumber. Transfer it to a medium bowl and add the yogurt, onion, mint, lemon zest and juice, and the salt. Stir to combine. Serve.

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.214-15