Dill & Cream Cucumber Salad

Ingredients

• 3 cups thinly sliced cucumbers

• 1 cup thinly sliced red onion

• ½ cup Greek yogurt or creme fraiche

• 1 tablespoon apple cider vinegar

• 2 tablespoons chopped fresh dill

• 1 teaspoon honey or maple syrup

• ½ teaspoon sea salt

• ¼ teaspoon onion powder

• Freshly cracked black pepper, to taste

Instructions

1. Slice the cucumbers and red onion thinly (a mandoline works best), then gently pat the cucumber slices dry to remove extra moisture.

2. In a medium bowl, whisk together the yogurt, vinegar, dill, honey, salt, and onion powder until smooth.

3. Add the cucumber and onion slices to the dressing and toss gently until evenly coated.

4. Sprinkle with extra dill and black pepper if desired. Chill for 10–15 minutes before serving, or serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.