CUCUMBER SALAD MIMOSA
Serves: 6 2 large English cucumbers (about 12 oz/340 g each)
1/2 medium red onion, thinly sliced into half moons
1/2 tsp (2.5 ml) kosher salt, divided
1/3 cup (80 ml) low-fat Greek yogurt
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) white wine vinegar 1/4 tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) fresh dill fronds, plus more for garnish
3 large hard-boiled eggs, at room temperature, peeled
1. Trim ends off the cucumbers and slice in half lengthwise. Using a dessert spoon, scoop out and discard seeds, then thinly slice the cucumber into half moons. In a colander set over a sink or bowl, toss the cucumber and onion with 1/4 tsp (1 ml) salt and set aside for 20 minutes to drain. Pat with paper towels to remove as much water as possible.
2. In a medium bowl, whisk together yogurt, mayonnaise, vinegar and pepper. Add the cucumber mixture and dill, and toss to coat.
3. Using the large holes of a box grater set over a small bowl, grate the eggs. Sprinkle eggs with the remaining salt.
4. Right before serving, sprinkle the egg on top of the cucumber salad.
Notes: While the eggs are hard-boiling, combine ice and cold water in a bowl. When the eggs are finished, transfer them to the ice bath and for 5 minutes. Peel immediately, if possible. The cucumber salad and egg mimosa topping may be prepared up to two days ahead and stored in separate airtight containers in the refrigerator.