I shamelessly caved into the “spiralized food” craze that’s currently taking over both Pinterest boards and Instagram accounts alike, and I bought a veggie spiral slicer. I’ll admit — it’s a pretty fun tool to have in the kitchen, especially during the summer when produce is at its peak and I don’t feel like switching on the oven. This cucumber salad is a refreshing addition to any backyard cookout, or have it as a side to these spicy chickpea burgers. It’ll no doubt be a hit with your Instagram followers and your taste buds.
Curly Cucumber Yogurt and Herb Salad
- Prep Time:25 minutes
- Cook Time:5 minutes
- Total Time:30 minutes
- Servings:4 to 6 servings
- Easy
- 1/2 lemon, juiced
- 1 red onion
- 3 tablespoon fresh chives
- 3 sprigs of mint
- 3 tablespoon fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/3 cup greek yogurt
- 2 large cucumbers
Ingredients
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Step 1
Slice the cucumbers using the spiral blade on your spiral veggie slicer.
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Step 2
Drain the excess water from the cucumber slices in a colander and pat dry with a paper towel. Set aside while you make the dressing.
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Step 3
In a food processor, combine the lemon juice, greek yogurt, chives, mint, dill, red wine vinegar and olive oil. Pulse until smooth.
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Step 4
Thinly slice red onion and toss with the cucumber and dressing. Best served chilled, but can be served immediately. Leftovers can keep up to a week in the refrigerator.