(Serves 2)

• 3 Kirby cucumbers, thinly sliced (I use a mandoline)
• 2 cups kale, stalks removed, chopped
• 3-4 oz feta cheese, crumbled
• 1 clove garlic, smashed
• 1/2 cup fresh herbs (I recommend dill, mint, and basil, but use what you like), coarsely chopped
• 1 cup Greek yogurt (fat content negotiable, but I like 2%)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp sugar (optional)
• Kosher salt
• black pepper, from peppermill

In a medium bowl, whisk together Greek yogurt, lemon juice, garlic, and sugar. Add feta and stir to combine. To dressing bowl, add kale, cucumbers, and chopped herbs. Toss to coat with Greek yogurt dressing, and season to taste with Kosher salt and black pepper, if desired.