Mill City Cooks

Cucumber Goat Yogurt Salad

by Chef Heather Hartman

Serves 6

 4-5 cucumbers, peeled partially, and sliced very thin (on a mandolin if possible).  If seeds are large, remove with a spoon before slicing.
½ cup goat yogurt (from Singing Hills Goat Dairy)
1/3 cup fresh dill or tarragon, chopped
2 tablespoons rice vinegar (substitute red or white wine vinegar if needed)
1 teaspoon honey
1 teaspoon sea salt teaspoon salt
1/2 teaspoon 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.