I shamelessly caved into the “spiralized food” craze that’s currently taking over both Pinterest boards and Instagram accounts alike, and I bought a veggie spiral slicer. I’ll admit — it’s a pretty fun tool to have in the kitchen, especially during the summer when produce is at its peak and I don’t feel like switching on the oven. This cucumber salad is a refreshing addition to any backyard cookout, or have it as a side to these spicy chickpea burgers. It’ll no doubt be a hit with your Instagram followers and your taste buds.
Curly Cucumber Yogurt and Herb Salad
- Prep Time:25 minutes
- Cook Time:5 minutes
- Total Time:30 minutes
- Servings:4 to 6 servings
- 1/2 lemon, juiced
- 1 red onion
- 3 tablespoon fresh chives
- 3 sprigs of mint
- 3 tablespoon fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/3 cup greek yogurt
- 2 large cucumbers
Slice the cucumbers using the spiral blade on your spiral veggie slicer.
Drain the excess water from the cucumber slices in a colander and pat dry with a paper towel. Set aside while you make the dressing.
In a food processor, combine the lemon juice, greek yogurt, chives, mint, dill, red wine vinegar and olive oil. Pulse until smooth.
Thinly slice red onion and toss with the cucumber and dressing. Best served chilled, but can be served immediately. Leftovers can keep up to a week in the refrigerator.