Cucumber Watermelon Salad
with Coconut Milk Yogurt Dressing
1/2 cup plain coconut milk yogurt
1 large or 2 small cloves garlic
1 TBSP. fresh mint chopped
Peel and crush the garlic cloves with the flat side of a chef's knife. Stir into yogurt and store in refrigerator for at least 2 hours. Before dressing salad, stir in fresh mint. (This will keep the mint bright green if you are in to aesthetics, it will brown fairly quickly though not affecting taste)
Watermelon (any kind)
Wash and chop the cucumber (no need to peel these!) and watermelon in to desired chunks/sizes. Drizzle yogurt dressing to taste. Seriously. It can not be any easier.