Ingredients

1 cucumber
2 cups grated carrots
½ cup non-fat plain yogurt
1 teaspoon dill weed
1 teaspoon lemon juice

Directions

1. Peel cucumber, leaving stripes of peel on it if more crunchiness is desired. Slice lengthwise in fourths. Gently scrape seeds out. Thinly slice each cucumber fourth.
2. Mix yogurt, dill weed, and lemon juice.
3. Add cucumber and carrots. Gently toss to coat vegetables.