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Cut the cucumbers in half lengthwise and use a spoon to scrape the
seedy center
out.
Cube the cucumbers into 1/4-inch dice. (You should end up with about 2
cups
diced cucumbers.)
Salt cucumbers with a rounded 1/4 tsp salt and stir or toss to coat.
Transfer to a colander set over a plate or in the sink and let sit for
up to an
hour, stirring occasionally.
Stir/shake excess liquid from the colander and lightly pat with a
paper towel to
dry and remove excess salt, and transfer the cucumbers to a bowl.
Add in yogurt, garlic, parsley, cilantro, and lime. Stir, season to
taste, and
serve with your favorite dippers.
Refrigerate leftovers in a covered bowl, pouring off any liquid that
separates
before serving.
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