1-2 green cucumbers
1 pot of dairy free coconut yogurt (natural)
1-2 garlic cloves
Wash the leek, remove the green part, quarter and julienne the rest, sprinkle with salt and set aside for later.
In the meantime, peel the cucumbers, halve lengthwise and remove the seeds.
Peel the garlic and crush it in the garlic press.
Squeeze the juice out of the leek, place it in a bowl, add diced cucumbers, garlic, salt, pepper and dill, finally, add yogurt and combine everything. Ready.