Cucumber Salad with Yogurt and Dill Dressing

Recipe courtesy Charissa Melnik

 After picking up my share of last week’s CSA, I was confronted with loads of lovely, but seedy, cucumbers.  I adore cucumbers and usually pickle them but this time I thought I’d try something a little different. 

 6 cucumbers, split lengthwise and seeds removed

½ white onion, thinly sliced

1 cup low fat or nonfat yogurt

1 clove garlic, minced

3 tablespoons chopped dill

2 lemons, juiced and zested

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 Thinly slice the cucumbers and place them into a salad bowl with the onions.  Set aside.

 In a medium sized bowl, combine the yogurt, garlic, dill, lemon juice and zest, salt and pepper.  Stir well so that all of the ingredients are mixed thoroughly.  Pour the dressing over the cucumbers and onions and toss the salad well.

 Serve immediately.

 Yield: 4 salad servings