COOL CUCUMBER & CELERY SALAD

with a yogurt, dill, garlic & mustard dressing
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Inspired by my holidays in Greece (they eat a lot of cucumber/dill/yogurt combinations),  this salad is a great option for summer as it’s cool and refreshing.  It also works for large groups/BBQs as you can make it the night before and it will still be crunchy!

PREP TIME:  15 min

 

SERVES:  4-6 side salads

INGREDIENTS
DRESSING INGREDIENTS

🥒 3 TBSP (45 ml) extra virgin olive oil
🥒 1 TBSP (15 ml) Greek yogurt
🥒 2 tsp (10 ml) apple cider vinegar
🥒 2 tsp (10 ml) grain mustard
🥒 1 large clove garlic, minced
🥒 ¼ tsp salt
🥒 ¼ tsp pepper

🥒 Pinch of crushed red pepper flakes (or to taste)

SALAD VEGGIES

🥒 1 cucumber, quartered and sliced
🥒 2 celery stalks, sliced
🥒 ¼ of a small red onion, diced (about ¼ cup when diced)
🥒 3 TBSP fresh chopped dill fronds (discard the stems)

PREPARATION

1)  Add all of the DRESSING ingredients to a bowl and use a whisk to thoroughly combine.

 

2) Add all the SALAD VEGGIES to the bowl and mix well.

(yes...it is that easy!)

SERVE

Pairs well with grilled chicken and salmon (pictured below) as well as grilled lamb (not pictured)

Recipe & Photo Credit:  Cathy Menees​

COOK'S NOTES

YOGURT

 

Be sure to use whole (full fat) yogurt.  Non-fat yogurt just won't give you the same rich satisfaction nor flavour.

FRESH DILL

 

Don’t use dried dill, I tried 🤓 (nerd alert) it and it wasn’t NEARLY as good 🤨

PARTY-PREP TIP  

 

I mixed the garlic, yogurt, salt, olive oil and dill together the day before (just to get that work out of the way) and then added the grated cucumber a few hours before the party started.  I was worried the dip would go soggy and the cucumber would lose it’s freshness if I combined everything the day before, so that worked perfectly

 

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