Ingredients:

  • 2 large English cucumbers (about 700g / 1.5 lbs), thinly sliced
  • 1/2 red onion (about 75g / 2.6 oz), thinly sliced
  • 1 cup (227g / 8 oz) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Thinly slice the cucumbers and red onion. If cucumbers are too watery, sprinkle with salt and let them rest in a colander for 15 minutes, then pat dry.
  2. In a large bowl, whisk together the Greek yogurt, dill, lemon juice, olive oil, honey, salt, and pepper.
  3. Add the sliced cucumbers and red onion to the bowl with the dressing. Gently toss to coat everything evenly.
  4. For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
  5. Serve chilled as a side dish.