This recipe is as cool as a… well you know. The recipe is made for two. If you’re cooking for more, just double or triple the ratios.
Creamy Cucumber Salad
- 1 1/2 cups sliced baby cucumbers
- 1 baby onion, sliced (including green bits)
- 1/4 cup Greek yogurt
- 2 tsp white vinegar
- 1 tsp olive oil
- 1 tsp dill seeds
- salt/black pepper to taste
Mix onion and cucumbers in a medium-sized bowl. Sprinkle with dill seeds. In a small bowl, whisk vinegar, yogurt and olive oil. Pour over vegetables and toss to coat. Season with salt and pepper. Refrigerate until ready to serve.