Cucumber-Dill Salad

Ainekset

2 English cucumbers, halved lengthwise and sliced thin

2 teaspoons kosher salt

1/3 cup plain Greek yogurt

4 teaspoons cider vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons Dijon mustard

1 large shallot, halved through root end and sliced thin

1/4 cup chopped fresh dill

Ohjeet

1 Place cucumbers in colander and toss with salt. Set colander in sink and let stand for 30 minutes. Whisk yogurt, vinegar, oil, and mustard together in large bowl and set aside.

2 Gently shake colander to drain excess liquid, then blot cucumbers dry with paper towels. Add cucumbers, shallot, and dill to bowl with dressing and toss gently to combine. Season with salt and pepper to taste, and serve

Muistiinpanot

The fat percentage of the Greek yogurt doesn’t matter here; use what you prefer.