Grated cucumber gets salted and pressed until nearly dry, then folded together with fresh garlic, a bright squeeze of lemon juice, good olive oil, and plenty of chopped dill for a cool, herby dip with real texture. It's the kind of thing you want on hand for dunking crisp vegetables or spooning over grilled chicken and lamb, and it comes together with almost no active cooking. A finishing drizzle of olive oil and a few extra dill sprigs make it look as good as it tastes straight out of the fridge. This one's a genuinely solid pick for a Whole30 kitchen, easy to keep stocked for snacking all week long.
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Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/2 tsp kosher salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands and squeeze firmly over the sink, pressing out as much liquid as possible, until the cucumber feels nearly dry. Transfer to a mixing bowl.
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