Ingredients
- 4 each seedless mini cucumbers, thinly sliced
- ¼ cup plain Greek yogurt
- 2 tbsp fresh dill, finely chopped
- 1 tbsp extra-virgin olive oil
- ½ tsp unpasteurized honey
- ½ tsp Dijon mustard
- ¼ tsp Himalayan salt
- ⅛ tsp ground white pepper
Instructions
- In a small bowl, combine all the ingredients, except for the cucumbers, and mix well with a fork.
- Pour over the sliced cucumber and stir delicately until well combined.
- Cover and place in the fridge for at least 2 to 3 hours to allow flavors to meld.
- This salad will keep for up to 2 days airtight.
recipe created by
Beau MacMillan
