Creamy Cucumber Salad

Our yummy yogurt dressing takes this cucumber salad to a level all its own! We add garlic blossoms, lemon juice, olive oil, sea salt and pepper then allow the flavors to develop for 20 minutes. You can deseed the cucumber if you choose, but we love seeds and all! This  salad is perfect along side any meal or the yogurt and cucumber are the  perfect pairing because they are both so cooling in our sweltering  Alabama humidity. 

PS. If you’re not a fan of dill weed you can sub with chives or parsley.


  • 6-8 Pickling cucumbers sliced ribbon thin on your Mandela or with your spiraler.
  • 1/4 red onion finely sliced

  • 1/4 cup dill weed


  • 3/4 cup SHF yogurt

  • 2 tbsp olive oil 

  • 1 pinch of garlic blossoms

  • 1 tbsp lemon juice freshly squeezed

  • 1/4 tsp sea salt

  • 1/4 tsp fresh ground black pepper

Fresh from the garden cucumbers and dill on a cutting board
Graham Yelton​​


Step 1

Mix the dressing ingredients in a bowl and allow to sit in the refrigerator for at least 20 minutes. 

Step 2

Place  cucumbers, onion and dill in a bowl. Pour the dressing over them, toss  well and garnish with extra dill and more pepper as you choose.

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.