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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

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🥒 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

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🥒 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.

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(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

 

Chickpea and Quinoa Tabbouleh
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