This is an awesome summertime recipe. No cooking, cool, light, delicious.
Not much to say about this as far as preparation goes.
Yogurt subs in for sour cream in this healthy version of a favorite summer salad.
1 cup non-fat plain Greek yogurt
3-4 seedless cucumbers, peeled and thinly sliced
¼ red onion, thinly sliced and roughly chopped (You can substitute any kind of onion here. I like using more onion and often add a ¼ Vidalia onion as well, I like that touch of sweet.)
1 clove garlic, pressed or minced finely
juice from ½ lemon (Want to go with a Caribbean flavor? Try lime juice here instead.)
¼ cup chopped fresh dill, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Toss the cucumbers and onion in a medium to large bowl.
Mix the yogurt, garlic, lemon juice, dill, salt, and pepper together in a small bowl then add to the cucumbers and toss to coat.
Add more salt and pepper as desired and garnish with more dill.
Refrigerate for 1 hour before serving. Like most dishes, give it more time if you have it.