Refreshing, tangy, and delicious are just a few of the words that describe this cucumber and onion salad. It is topped off with a Greek yogurt based dressing and fresh dill. You’re going to love this recipe.
1 cup Greek yogurt 2 tablespoons white vinegar 2 tablespoons milk 1/2 teaspoon sea salt 1/4 teaspoon freshly cracked black pepper 1/4 cup fresh dill, chopped 3 garlic cloves, minced 3 English cucumbers 1/2 red onion, thinly sliced
6 side servings
In a large mixing bowl, whisk together the Greek yogurt, vinegar, milk, sea salt, black pepper, dill, and garlic.
Run the English cucumbers through a veggie spiralizer. I used the ribbon setting. Add the cucumbers to the dressing and toss to combine.
Add in the red onions and toss to combine.
Chill salad in the refrigerator for 30 minutes and then garnish with fresh dill and more cracked black pepper before serving.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.