Recipe courtesy of Delilah’s Farm
INGREDIENTS
2 cups cucumber, sliced about ¼ inch thick
2 tablespoons very finely sliced onion (optional)
¼ cup dill, finely chopped
¼ cup plain yogurt (Greek is best but regular will work)
1 teaspoon honey
1 tablespoon white or rice wine vinegar
PREPARATION
- Toss cucumber and onion together.
- Whisk together remaining ingredients and toss with cucumber.
- Refrigerate for at least an hour before serving.
Serves 4. Prep time, 10 minutes.
Cook’s note: For a dairy-free salad, increase vinegar to 2 tablespoons, increase honey to 1 tablespoon and replace yogurt with 2 tablespoons vegetable oil.
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