A lovely summertime salad typical of the southern Mediterranean. It can be served as a side dish or an appetizer, and is also delicious tossed with herb vinaigrette in place of yogurt dressing. A few slices of onion are an interesting addition, and a bed of greens makes an attractive presentation.

Diet Types: gluten-free, vegetarian
Makes 4 servings

4 cucumbers
salt
3 cloves garlic
2/3 cup plain yogurt
1 tbsp. fresh lemon juice
2 tbsp. minced fresh dill
white pepper
3 tbsp. extra-virgin olive oil
½ cup Nu-World Amaranth Snackers-garden burst or french onion crushed

Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour.

Pass the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and salt and white pepper to taste; stir until well mixed. Add the oil and stir vigorously until blended.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for about 1 hour to allow flavors to marry, then add the snackers and serve.

Inspired by Kitchen Library Salads, from Williams-Sonoma