Creamy Yoghurt Cucumber Salad Recipe

Mountain High Yoghurt's Green Initiative


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Smoothies

Cooking With
Yoghurt

Creamy Cucumber Salad

A refreshing addition to any summer meal.

1 cup Plain Mountain High Yoghurt
1 tablespoon fresh lemon juice
½ teaspoon chopped fresh dill
¼ teaspoon salt
1½ cups seeded, diced cucumber
1 medium sweet white onion, thinly sliced and separated into rings
Lettuce leaves
Tomato slices
Avocado slices

In medium glass or ceramic bowl, combine yoghurt, lemon juice, dill, and salt until well blended. Add cucumber and onion. Stir to coat evenly. Cover and chill several hours to blend flavors. Spoon over lettuce, tomato, and avocado arranged on a platter or individual plates. Refrigerate leftovers.

Makes 6 servings.

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