1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise
In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.
Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.