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Saturday, July 30, 2011

Cucumber Salad with Yogurt Dill Dressing

GLUTEN-FREE


This simple summer salad is a perfect for entertaining because it's made in advance. Allowing the cucumbers to marinate in the yogurt sauce softens their texture and marries them with the other flavors.

2 cucumbers
1/3 cup organic whole milk plain yogurt
1 tsp honey
Pinch fresh organic lemon zest, about 1/4 tsp loosely packed
1 tbsp freshly-squeezed lemon juice
1/4 tsp sea salt
1/4 cup thinly sliced onion, red or other
2 tbsp fresh chopped dill, plus more for garnish

If your cucumbers are waxed, or if they are not organic, peel them. Thinly slice them using a mandolin or a sharp knife.

In a medium bowl, whisk together the yogurt, honey, sea salt, lemon zest and juice. Toss the cucumbers, onion and dill with the sauce. Cover and transfer to the fridge overnight.

When ready to serve, toss thoroughly. Taste for seasoning and make any necessary adjustments. Use clean hands to arrange the cucumber slices on a serving platter or use a slotted spoon to transfer the salad to a serving dish. If desired, spoon some of the sauce down over the top of the salad or serve it on the side. Garnish with fresh chopped dill and serve.



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