Crisp Dill Cucumber Yogurt (Print Version)

# Ingredients:

→ Yogurt Sauce

01 - 150 grams (3/4 cup) plain yogurt, preferably full-fat or Greek

02 - 1 1/2 tablespoons fresh lemon juice

03 - 1 1/2 tablespoons high-quality olive oil

04 - 1/4 teaspoon garlic, finely grated

05 - 1/5 teaspoon ground black pepper, freshly cracked

06 - 1/2 teaspoon table salt

→ Veggies

07 - About 670 grams (1 1/2 lbs) cucumbers, 2 long English ones

08 - 1 finely sliced half of a red onion

09 - 1/4 cup of dill, freshly chopped

# Instructions:

01 - Grab a small bowl and whisk together the yogurt, olive oil, lemon juice, garlic, pepper, and salt. Keep whisking until it looks smooth and well-blended.

02 - Cut the cucumbers in half lengthwise, then slice them into thin crescent shapes, about 1/8 inch (3mm) thick. Slice the red onion super thin, so you get delicate rings.

03 - Use a big bowl to mix the cucumbers, onion, and fresh dill together. Pour the creamy sauce on top and toss thoroughly until the veggies are coated.

04 - Serve right away at room temp, or pop it into the fridge and let it chill until you're ready.

# Notes:

01 - Great for outdoorsy events like barbecues and picnics.

02 - English cucumbers work best since they have thinner skin and fewer seeds.

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