SALADS

Cucumber and Kale Salad with Greek Yogurt Dressing

Cucumber and Kale Salad with Greek Yogurt Dressing

Cucumber and Kale Salad with Greek Yogurt Dressing

Course: SALADS
Servings

4

servings

Ingredients

  • 6-8 Persian cucumbers (appx. 1 1/2 lbs.)

  • 4 oz. lacinato kale

  • 2 lemons

  • 8 oz. Greek Yogurt (I prefer 2%, but whole would work too)

  • 1 tbsp extra virgin olive oil

  • 1 garlic clove, minced or grated

  • 1/2 tsp sugar (optional, but recommended)

  • 4 oz. feta cheese, crumbled

  • 1/2 cup parsley leaves, coarsely chopped

  • 1/2 cup dill, coarsely chopped

  • Kosher salt

  • black pepper

Directions

  • Using a mandoline slicer on the second thinnest setting, slice the cucumbers lengthwise thinly. Place into a medium bowl and sprinkle with 1/2 tsp Kosher salt. Work the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal).
  • While the cucumbers drain, slice the kale thinly into ribbons and place in a bowl. Sprinkle a scant 1/4 tsp of Kosher salt onto the kale. This will cause it to wilt slightly, which is ideal for the salad.
  • Remove the zest from both lemons (set aside) and juice both lemons. Prepare the dressing by whisking together in a large bowl: 4 tbsp lemon juice, yogurt, minced/grated garlic, olive oil, sugar and half of the lemon zest. Season to taste and add more lemon zest if desired.
  • Using a paper towel, gently press on the cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with a new, dry paper towel and transfer the cucumbers to the bowl with the dressing. Add the kale, feta, parsley and dill to the bowl and toss. Season the salad to taste with Kosher salt and pepper and garnish with more lemon zest, if desired.

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