when I was younger I remember eating cucumber upon cucumber throughout the summer. My mom used to make a creamy cucumber salad that was oh so good a refreshing.

with he discovery of Greek Yogurt recently, I have been using it ( the non fat plain) In places of higher- fat ingredients.  This has been my favorite recipe so far this summer ( ask poor Scott, I make it almost nightly ) 

Lightened- up creamy cucumber salad

1 cucumber
about 1/2 cup of Fat Free plain Greek Yogurt
1 Tablespoon mayonaise ( use ligth if you can.. the boys bought this) 
1 Tablespoon sea salt
1/4 cup finely chopped onion
1 garlic glove, minced
1 Tablespoon dried dill ( or fresh if you have it )
grating of fresh ground pepper

a fine mesh strainer.
start by peeling your cucumber and cut it into thin slices. I like to cut my slices in half because I love the little moon shapes :) 

then place your strainer over a bowl and sprinkle cukes with salt. using your *clean* hands or a spatula, make sure that all cuke slices are covered with salt. 

let rest for about 15 minutes.

The salt is drawing out extra moisture from the cucumbers ( since there is so much water in these babies) which will in turn help to have your salad not be overly watery. 
you can skip this step, but I like the consistency if I do this .

there's not alot of liquid, but trust me, it's enough !
next, using a spatula, press as much liquid out as you can. I never find that the finished dish tastes too salty , but if you are concerned, then use a paper towel to blot any excess salt. 
remove strainer from bowl and wipe bowl clean of any liquid.

Crush your garlic clove and mix with remaining ingredients , adding reserved cucumbers last. 

cover with plastic wrap and refrigerate until ready to eat.