Cucumber-Mint Salad with Creamy Lemon & Greek Yogurt Vinaigrette
- 1/4 cup extra-virgin olive oil
- Zest of one medium lemon
- 3 tablespoon fresh lemon juice
- 3 tablespoons Greek yogurt
- 2 tablespoons minced shallots
- 1 teaspoon brown sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 3 medium cucumbers, sliced (about 4 cups)
- 1/4 cup chopped spearmint
- Kosher or sea salt, if necessary
- In a bowl whisk together the vinaigrette ingredients.
- Chill until ready to serve.
- Pat the cucumber slices dry between paper towels.
- Combine with the mint in a large bowl.
- Toss with the vinaigrette and season with additional salt, if desired.
- Serve chilled.
extravirgin olive oil, lemon, lemon juice, greek yogurt, shallots, brown sugar, mustard, kosher, black pepper, cucumbers, spearmint, kosher
Taken from www.foodandwine.com/recipes/cucumber-mint-salad-creamy-lemon-greek-yogurt-vinaigrette (may not work)