Tuesday, July 3, 2012

Cucumber Salad with Dill Yogurt Sauce

We're all lucky at my office because every summer, a coworker brings in a bounty of fresh veggies from her family farm. I'm very bad about actually using all the veggies I bring home, so I was very proud of myself for using my perfect cucumber to make this Martha Stewart recipe for cucumber salad with sour cream and dill dressing.

 First things first, I thinly sliced up the cucumber.

I'm trying to be a good girl and sub Chobani plain yogurt in place of other ingredients. It's easy to keep it fresh, it comes in a perfect-size serving, but damn if it doesn't taste like butt. One of my big Grown Up Girl goals is to suddenly, magically think Greek yogurt tastes delicious. This was a really good first step!

I mixed:

  • 1/2 cup of Chobani plain yogurt
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of dill
  • Salt and pepper
One thing: It tastes good with the mild cucumber, but I still wish it were an eensy bit sweeter. So I might try adding a little bit of honey next time, or go lighter on the lemon juice.

I paired my salad with chicken breast I grilled with blackening spice rub from Fresh Market. It was a great pairing, spicy, cool and tangy. I think this salad would be perfect for Fourth of July picnics!


Laura R. said...

lol'd at "it tastes like butt." I buy fage and it is a perfect sub. for sour cream. I was eating it daily w/ honey and granola but now I've moved on to eating cottage cheese w/ pineapple. I still like the gr. yogurt for subbing though.

Lara said...

I don't like Greek yogurt too much either. I really prefer European style plain yogurt. Cucumber mint yogurt is a frequent side in the summer--so easy and balances the heat.