Cool Cucumber Salad

Cool Cucumber Salad is a refreshing salad you can serve any time of the year.  I grew up eating cucumber salad on special occasions, or as a side to everyday meals. I took our traditional cucumber salad and made it healthier.  To do this I replaced the sour cream with fat-free plain Greek yogurt, added honey and reduced the amount of sugar used.

This recipe is easily doubled to serve a larger group of people.

 Enjoy!

Cool Cucumber Salad

Makes 4 – 5 servings

2 to 3 Tbls. Rice wine vinegar (or white vinegar) – see note

1 Tbls. Honey
1 Tbls. Granulated white sugar
1 Tsp. Grated sweet onion, fine grate
1 Tsp. Canola oil (optional)
1 Tsp. Dried dill (or 2 tsps. of fresh dill, chopped)
1/8 Tsp. Sea salt, fine grind
1/8 Tsp. Ground black pepper
½ Cup Fat-free, plain Greek Yogurt
½ Cup Flat leaf parsley leaves, chopped fine
1 Large English cucumber cut in half lengthwise, peeled (in stripes), seeds removed and sliced into thin slices

Note:  Start out with 2 tablespoons of vinegar and add the additional tablespoon if you feel the need for more tang.  Also, if you would like it sweeter, add some additional honey.  It is best to let this salad rest in the refrigerator for at least one hour before serving.  The longer it rests the more flavorful it will become.  It can even be made the day before you plan to serve it.  The mixture will thin out a bit the longer it sits, do not add additional liquid.

In a large bowl, combine the first 9 ingredients (plus the canola oil, which is optional); whisk until it becomes a smooth creamy consistency.

Add the sliced cucumbers and parsley to the mixture and stir until all is combined.

Cover and store in the refrigerator for 1 hour or more before serving.  Doing this will allow all the flavors develop.