Cool, crisp cucumber gets salted and pressed dry before it's folded into a rich, coconut or almond-based yogurt base that's been brightened with fresh lemon juice, grated garlic, and a good drizzle of olive oil. Fresh dill and a touch of mint bring in that classic herby lift, while a final hit of salt and pepper rounds everything out into something creamy, tangy, and impossible to stop dipping into. The texture comes out thick and scoopable, never watery, thanks to that extra step of wringing out the cucumber before it goes in. Spoon it over grilled chicken or lamb, use it as a dip for fresh veggies, or spread it under a pile of roasted vegetables — it holds up beautifully either way. This one's a genuinely solid pick for a Paleo kitchen, no asterisks needed. It keeps well in the fridge for a few days too, and honestly tastes even better once the garlic and dill have had time to mellow into the base.
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Grate the cucumber on the large holes of a box grater directly over a fine-mesh strainer set over a bowl. Toss with 1/2 tsp kosher salt and let stand for at least 30 minutes, until a significant amount of liquid has drained off.
Gather the salted cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.
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