New Taste Journal
Whole Grain · Whole Food · Big Flavors
Creamy Cucumber and Dill Salad
1 Cup Fresh Dill
1/2 Red Onion
1 Tablespoon Agave or Maple Syrup or half and half of each
2 teaspoons Red Wine Vinegar
1 Pinch Salt and Pepper
1/2 Cup Plain Low Fat Greek Yogurt, store bought or
2 Tablespoons Dijon Mustard
This is some beautiful dill, not the skinny little stuff that you will find in little plastic containers at most grocery store produce departments.
Cut off the thick stems.
Place the dill into cold water.
Wash and spin dry the dill before chopping.
Pull dill off of the thicker stems.
Measure a heaping cup full for this recipe.
Place yogurt, mustard, agave, vinegar, salt and peppers into a mixing bowl.
Whisk ingredients together.
Wash and dry cucumber, no need to peel.
Slice cucumber thin and place into bowl.
Chop dill very finely and place into bowl.
Slice onion extra thin and place into bowl.
Toss all ingredients together.
Use you clean hands and fingers to separate all of the cucumber slices as you mix.
Cover salad and place in fridge for one hour before serving.
Makes a great salad or side dish.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.