Cucumber Goat Yogurt Salad
by Brenda Langton, Tastemaker in Residence recipe by Market Chef Heather Hartman
4-5 cucumbers, peeled partially, and sliced very thin (on a mandolin if possible). If seeds are large, remove with a spoon before slicing.
1/2 cup goat yogurt (from Singing Hills Goat Dairy)
1/3 cup fresh dill or tarragon, chopped
2 Tbsp rice vinegar (substitute red or white wine vinegar if needed)
1 tsp honey
1 tsp sea salt teaspoon salt
1/2 tsp fresh cracked black pepper
1 garlic clove, minced
1 red onion, thinly sliced
Optional: grated carrots, sliced radishes, sliced golden beets.
- In a large bowl, whisk together the yogurt, fresh herbs, rice vinegar, honey, salt and pepper, and garlic. Add the cucumbers and red onion. Toss to combine.
- Put in refrigerator for one hour before serving. Best served the day it is made.