Crunchy Cucumber Dill Salad
Serving: 4 People
Cookingtime: 20 Min
Ingredients
- 1 large cucumber, about 8 1/4 in long
- 1 cup California walnuts, divided
- 2-3 ounces feta, crumbled or cubed
- 1/4 cup pitted kalamata olives, halved
- 1/4 cup grape tomatoes
- 3 tablespoons Greek Yogurt (or sour cream)
- 2 teaspoon lemon juice
- 1/2 teaspoon dried dill, plus more to serve
- 1/2 teaspoon garlic powder
- ¼ teaspoon salt
Preparations
- Toast the walnuts by heating a large nonstick skillet over medium-high heat. Add the walnuts to the pan and stir frequently until they become fragrant and begin to lightly brown, 2 to 3 minutes. Remove from pan to cutting board. *Be careful, they are hot!
- Whisk together the 3 heaping tablespoons Greek Yogurt (or sour cream), 2 teaspoon lemon juice, 1/2 teaspoon dill, 1/2 teaspoon garlic powder, and a pinch of salt.
- Slice the cucumber into 1/8th inch thick medallions and place in a large bowl.
- Add the mini grape tomatoes, kalamata olives, and crumbled feta to the bowl. Roughly chop the toasted walnuts and fold in half.
- Stir in the Greek yogurt mixture to coat the veggies. Top with remaining toasted walnuts and garnish with a dusting of dried dill and salt. Serve immediately or refrigerate for up to 24 hours.