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

1. In a bowl whisk together the vinaigrette ingredients.
2. Chill until ready to serve.
3. Pat the cucumber slices dry between paper towels.
4. Combine with the mint in a large bowl.
5. Toss with the vinaigrette and season with additional salt, if desired.
6. 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)