Cooling Cucumber Watermelon Yogurt Salad

Cooling Cucumber Watermelon Yogurt Salad

PREP TIME: 15 minutes
REST TIME: 2 hours
Yields: 2 generous servings

This recipe is inspired by the classic creamy cucumber tomato onion salad, only with watermelon, and an herbed yogurt dressing instead of sour cream. The watermelon packs a good nutrition punch, with Vitamins A and C, plus beta carotene.

INGREDIENTS

For the yogurt dressing:

  • 1/3 cup Greek yogurt
  • splash of raw apple cider vinegar
  • 1/2 tablespoon honey
  • water
  • 1 palmful of dill fronds, chopped (thicker stems removed)
  • salt

For the salad:

  • 1/2 of a field cucumber, chopped (partially peeled, if the skin is thick)
  • 1/4 cup watermelon, chopped
  • 12 cherry tomatoes, quartered
  • 1 small green onion, thinly sliced

DIRECTIONS

  1. In a medium mixing bowl, whisk together the yogurt, vinegar, and honey until smooth. Add water, 1 teaspoon at a time, until the dressing is very loose. Stir in the dill and a big pinch of salt. Taste, and add more salt to your liking.
  2. Stir in the chopped vegetables and watermelon to coat. Cover with wrap, and chill in the refrigerator for at least 2 hours.

ADDITIONAL NOTES

If you’re not a big fan of dill, then try substituting cilantro in the recipe.

RECIPE CREDIT: Leaf + Grain

http://leafandgrain.com/cooling-cucumber-watermelon-yogurt-salad/