Summer Cucumber Salad with Herbed Yogurt
This fresh summer cucumber salad with herbed yogurt is perfectly paired with sweet chiogga beets and your herbs of choice. It's truly a celebration of summer!
Ingredients
- 3 oz cucumber ribbons (see note below) (from about 1/2 cucumber, see notes)
- 3 oz sliced cooked beets (about 2 small beets)
- 2 oz almond yogurt, plain, unsweetened
- wedge of lemon, squeezed
- pinch of salt
- handful dill, minced (or other herbs you enjoy)
- 1 clove garlic, minced
- lots of freshly ground black pepper
Instructions
- First, make the herbed yogurt sauce: Combine the yogurt, dill, salt, garlic and lemon, and season to your taste.
- Next, assemble the salad: Layer the cucumber ribbons with the beets and drizzle the sauce over. Top with freshly ground black pepper and enjoy!
Notes
For this recipe, you’ll need to make cucumber ribbons. Use any regular cucumber (not small Kirby’s) or English cucumber for this purpose. Regular cucumbers tend to have thick skin, so feel free to peel it. English cucumbers have softer skin, and they don’t need to be peeled in this application. I just use a wide veggie peeler like this one, or a simple mandolin like this one and make long, thin ribbons. You can also use a regular veggie peeler. Only peel the solid part of the cucumber, and stop right at the seeds. Save the middle seedy part for future salads.
Note: Also, the amounts of cucumber and beet is completely up to you. This salad is very hearty, so I find that I don't need a lot. But certainly, you can ribbon a whole cucumber and slice a few beets and double the sauce and have yourself the components of this salad for a couple of meals, easily.