Cucumber Salad With Yogurt And Mint

Ingredients

• 2 English cucumbers ((about 530 grams / 18.7 ounces))
• 6-8 tablespoons Greek yogurt strained
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dill (minced)
• 1 1/3 tablespoon fresh spearmint or 1 tbsp mint (minced)
• 1/2 lemon zested
• 1/2 teaspoon honey
• 1/2 teaspoon garlic powder
• table salt
• ground pepper

Instructions

1. 1

   Slice the cucumbers as thin as you can, using either a really sharp knife or a mandolin grater.

2. 2

   Place cucumbers in a strainer and sprinkle with ½ teaspoon table salt. Mix well and leave at room temperature for 45 minutes.

3. 3

   Meanwhile, prepare the yogurt dressing. In a mixing bowl add all of the remaining ingredients along with ¼ teaspoon salt and some ground pepper. Stir well with a whisk. NOTE: Start by adding 6 tablespoons of Greek yogurt if you find your yogurt to be too thin you can add a tablespoon or two more. You can mix it in right at the end after adding the cucumbers.

4. 4

   Place yogurt in the fridge to cool while the cucumbers are draining.

5. 5

   After 45 minutes have passed, take handfuls of the cucumbers and squeeze them well with your hands to release most of their water. Then toss them in the yogurt dressing and stir well with a spoon.

6. 6

   Serve right away or keep in the fridge for up to 2 days.