CUCUMBER AND DILL SALAD
Serves 4
1 large English or 4 small Persian or Japanese cucumbers (about 1 lb. total), chopped into bite-size pieces 21⁄2 oz. red onion, thinly sliced
Big handful of fried or roasted peanuts (optional)
Big handful of minced fresh dill 2 tbsp. extravirgin olive oil 1 tbsp. white wine or rice vinegar Kosher salt
1⁄2 cup Greek yogurt or labneh
A few tbsp. chile
oil, any kind
1. Combine the cucumbers, red onion, fried or roasted peanuts (if using), fresh dill, olive oil, vinegar and a big pinch of kosher salt in a large bowl and toss.
2. Spread the Greek yogurt or labneh over the bottom of a serving platter.
Pile the cucumber mixture on top of the yogurt, then drizzle with the chile oil. Use the chile oil sparingly if you don’t want the salad to be super-spicy, or use liberally if you want more heat. Serve immediately.
PER SERVING: 314 cal, 14g protein, 12g carbs, 4g fiber, 5g sugar, 26g fat