I stole this weeks recipe from a friend of a friend and made some modifications. I dont know if I would even call them modifications because I have no idea what went into the orginal recipe . This side dish went great with grilled salmon this past Tuesday night and we’re looking forward to leftovers tonight with grilled chicken and asparagus.
On a side note, Mike and I broke out our green thumbs this past weekend and planted a bunch of herbs and veggies. This summer we’re taking a stab at growing grape tomatoes, jalapenos, basil, cilantro, dill, oregano and rosemary. Cross your fingers for us, my green thumb in the past has tended to be a grim reaper thumb. I probably should read some books on gardening sometime. Adrienne always tells everyone, “Suz hates reading.” So I’m really banking on luck, some advice from friends and co workers and the fact the plants aren’t dead yet after 5 days. So here goes nothing with the garden. 🙂
Alright, now back to the food.
2 large English cucumbers
1/2 red onion, thinly sliced
1/2 cup low fat Greek yogurt, I used Fage
1 tbsp fresh squeezed lemon juice
2 tbsp fresh dill, minced
Approx 1/2 cup of apple cider vinegar
1-2 squeezes of honey
1/2 tsp garlic powder
salt and pepper
1) Thinly slice red onion. Place into medium size bowl and coat with apple cider vinegar and 1-2 squeezes of honey. Combine well. Let onions sit for 20-30 minutes to marinate. Toss to coat a few times during that 20-30 minutes.
2) In medium bowl, combine cucumbers, yogurt and marinated red onion till well coated.
3) Add in fresh dill, garlic powder, lemon juice and salt and pepper to taste. Stir together till well combined.
4) Cover and refridgerate for about a half hour or enjoy right away if you wish.
Enjoy! This also made a great topping for our salmon. Mom- you’d like this one (hold the onions though 🙂 )