Cucumber Dill Yogurt (Print Version)
# Ingredients:
→ Yogurt Topping
01 -
150 grams (3/4 cup) plain full-fat or Greek yogurt
02 -
1 1/2 tbsp fresh lemon juice
03 -
1 1/2 tbsp good-quality olive oil
04 -
1/4 tsp grated fresh garlic
05 -
1/5 tsp cracked black pepper
06 -
1/2 tsp fine table salt
→ Vegetables
07 -
Two long English cucumbers (around 670 grams total)
08 -
1/2 small red onion, sliced paper-thin
09 -
1/4 cup finely chopped fresh dill
# Instructions:
01 -
In a small dish, stir together the yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy.
02 -
Chop cucumbers in half lengthwise, then into thin half-moon shapes (about 1/8 inch thick). Slice the red onion into ultra-thin rings.
03 -
Throw the onions, cucumber slices, and dill into a big bowl. Drizzle that creamy dressing all over, then toss until every bite is coated and delicious.
04 -
You can eat this right away at room temp or pop it in the fridge for later. It’s yummy either way!
# Notes:
01 -
A crisp and cool dish, great for sunny days and casual meals.
02 -
Choose English cucumbers since they’re low on seeds and have tender skin!