Cucumber Salad with Dill

If you grow your own cucumbers you can become inundated with excess vegetables. Sort of like zucchini. If not, English cucumbers are available in the market year round. They also are easier to digest. My mother used to make cucumber salad all the time in the summer. It seemed like we had it once a week and every weekend. (That and German potato salad — see our Blog for recipe.) She served it so often because we didn’t have air conditioning and the leftovers kept for a couple of days. I’m not exactly sure of how she made her salad; it was back in the 1970s and early 80s. I do remember it was a bit too vinegary.

Michelle devised this recipe and it’s much better and offers an element of protein from the Greek yogurt. This is another great dish to make with your children. You can peel the cucumbers, it is entirely dependent on what you and the kids will prefer.

Ingredients:
· 1 English Cucumber (or 2 regular cucumbers) chopped or sliced.
· 1/3 Cup Plain Greek Yogurt
· 2 Tbsp Fresh Dill, chopped
· ½ tsp. Garlic Powder
· ½ tsp Kosher Salt
· ¼ tsp Fresh ground pepper (or White Pepper if you have it. This way you wont have black flecks in your salad.)

Combine all ingredients in a large serving bowl and toss to coat. Serve cool. It will keep at room temperature longer than you think if you are having picnic.