Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Grate the cukes, toss with 1 tbsp. of the Lime salt, put it in a strainer, set it over a bowl, and refrigerate for at least one hour, so a lot of the cukes' water drains out.
Put yogurt in a large bowl. Squeeze as much liquid from the cukes as you can; pat dry lightly in a couple of pieces of paper towel to remove more liquid; add it to a small bowl and wisk in vinegar, lemon juice, olive oil, garlic, dill (or mint), 1/2 tsp. Lime salt, and pepper. Mix together well. Add to yogurt. Mix well. This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Serves about 12 (2 tbsp. per serving).
Note: If you don't have Greek yogurt, strain plain yogurt by placing it in a cheesecloth or paper towel-lined strainer, set it over a bowl, and refrigerate it for at least one hour, so the liquid drains out.
Our favorite way to serve it is with deconstructed gyros with chicken breast seasoned with our Greek Seasoning, or lamb meatballs seasoned with our Spring Lamb seasoning on a bed of mixed greens with feta cheese, olives and red onion slices! Be creative with it! Use it on a hot baked potato, as a dip for fresh veggies, as a salad dressing, or as a sauce to add protein and great flavor to any complex carb. Enjoy!