Dill-Cucumber Salad

This week, I received a huge amount of dill from the farm. When I was brainstorming for recipe ideas, my mind flashed back to a cucumber salad Tommy’s grandmother (hi grandma!) made a few years back. I dug through my piles of recipes and came across the card I had diligently written out at the time. The original recipe called for soup cream, which I swapped with low fat yogurt with excellent results. It is light, full of flavor and a perfect accompaniment to sandwiches or these burgers.

Dill-Cucumber Salad
serves 4

1/2 c low-fat plain yogurt
3 T cider vinegar
2 T chopped dill
2 t salt
1 t sugar
2 garlic cloves, minced
2 medium cucumbers, sliced thin (seedless, if available)
1 small onion, sliced thin, then roughly chopped

In a bowl, combine yogurt, vinegar, dill, salt, sugar and garlic. Mix well. Add cucumbers and onion, stirring to coat. Let sit 15 minutes before serving, for flavors to meld.