Cucumber salad with honey-lime yogurt dressing [Vegetarian]

This salad is so fast to make, so fresh tasting, and so very green, it could only come from one cook book: Fast, Fresh & Green by Susie Middleton. This is the same cook book I raved about yesterday in the recipe for roasted brussels sprouts with orange butter sauce.

Growing up, I always loved when my dad made cucumber salad; I loved that crisp and tangy flavor. Where as my dad always used sour cream and lemon, this recipe calls for thick Greek yogurt and lime. It's a wonderful version that I like just as much as the recipe I grew up eating.

All said, this salad takes less than 15 minutes to put together. It is perfect as a quick, healthful side thrown together to pair with a dinner or lunch -- or even alone as lunch-on-the-go. You want to make it up just before sitting down to eat, as the cucumbers and yogurt get a little runny if left to sit for hours.

© Jaymi Heimbuch

Ingredients:
2 medium cucumbers
1/2 cup thinly sliced scallions - just the white and light green parts
3/4 cup Greek-style yogurt
2 tablespoons chopped fresh mint
1/4 teaspoon finely grated lime zest
4 teaspoons fresh-squeezed lime juice
2 teaspoons honey
1/4 teaspoon ground coriander
1/4 teaspoon salt
2 tablespoons toasted pine nuts for garnish

1. Trim the ends off the cucumbers and peel them. Slice them lengthwise then use a spoon to scoop the seeds out. Slice them into thin half-moons, and combine them with the sliced scallions into a mixing bowl.

2. In a small bowl, combine the yogurt, mint, lime zest, lime juice, honey, coriander and salt. Whisk until thoroughly mixed. Pour over the cucumber mix and stir to combine.

3. Spoon into bowls, and garnish with mint leaves and pine nuts. Enjoy!

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegetarian | Weekday Vegetarian