Ingredients:

  • 2 English Cucumbers (about 1.5 lbs / 680g), thinly sliced
  • 1/4 cup Red Onion (40g), thinly sliced or finely diced
  • 1/4 cup Fresh Dill (5g), chopped
  • Pinch of Sea Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Plain Greek Yogurt (120g)
  • 2 tablespoons Fresh Lemon Juice (30ml)
  • 1 tablespoon Olive Oil (15ml), extra virgin
  • 1 teaspoon Honey or Maple Syrup (5ml)
  • 1/2 teaspoon Garlic Powder (2g)
  • 1/4 teaspoon Sea Salt (1g), or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper (1g), or to taste

Instructions:

  1. Slice the cucumbers thinly. Lightly salt the cucumber slices and let them sit for 5-10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Thinly slice or finely dice the red onion. If desired, soak the red onion in ice water for 10 minutes to mellow the flavor. Drain well.
  3. In a large bowl, combine the sliced cucumbers, red onion, and chopped fresh dill.
  4. In a small bowl or jar, whisk together the Greek yogurt, lemon juice, olive oil, honey (or maple syrup), garlic powder, salt, and pepper until smooth.
  5. Pour the lemon-yogurt dressing over the cucumber mixture. Gently toss to coat evenly.
  6. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.