I tend to share a lot of dessert recipes here, mostly because when it comes to cooking dinner, I am firmly stuck in my rut. The food will be on the table at a reasonable time, nutritious, and delicious enough, but it isn’t particularly gourmet. This cucumber salad is the same–a bit unassuming, but it’s tasty and healthy and goes well with something simple like grilled chicken, and it doesn’t heat up the kitchen while making it. With our garden exploding with cucumbers, this has been one of our go-to for summer.
1/2 cup yogurt (use Greek yogurt if you’d like a creamier salad)
1 tsp garlic salt
2 Tablespoons apple cider vinegar
2 Tablespoons parsley (dried or fresh and chopped)
2 large cucumbers, chopped
Salt and Pepper to taste, optional
Sweetener to taste, optional (try honey or maple syrup if you want to stay away from granulated sugar)
Whisk the yogurt, garlic salt, vinegar, parsley, salt and pepper, and sweetener (if using) until well combined. Add it to the cucumbers and gently stir to coat well. Chill in the refrigerator for an hour before serving.