Cucumber Salad

C. found this recipe in the June edition of “Cooking Light.”  The picture was so pretty, that even he couldn’t resist this salad.  LOL

Since I’ve been harvesting cucumbers from my little garden for about a month now  it was obvious that I HAD to make this.  And as though to drive the point home, our farmer’s market had the most interesting type of cukes that I’ve ever seen.

Have you ever heard of lemon cucumbers?  I never had and was curious to try them out.  So I bought a few and into this salad they went!  ;)

Lemon cucumbers, if you don’t already know are round and yellow with light orange markings.  They taste like a regular ol’ cucumber except the skin is more bitter.

They made a wonderful addition to this cucumber salad.

from “Cooking Light” June 2012

2 cucumbers, thinly sliced longways

2 lemon cucumbers, thinly sliced

2 T red onion, thinly sliced

1/2 cup plain yogurt

1 T parsley, coarsely chopped

1 1/2 mint, coarsely chopped

2 T fresh lemon juice

1 T EV olive oil

2 tsp dijon mustard

1/4 tsp sugar

1/4 tsp salt

1/4 tsp black pepper

1 garlic clove, chopped

Combine cucumbers and red onion in a large bowl.

Process all other ingredients in a blender or food processor until well blended.

Drizzle veggies with dressing and chill until time to serve.