Enjoy this light salad with a sliced fresh tomato and some olive oil-grilled artisan bread for a cool summer lunch.
- 1 cup red onion, thinly sliced
- 1 tablespoon cider vinegar
- 2 teaspoons agave nectar or sugar
- 6 cucumbers, small (6 inches), very fresh (peeled only if skin is bitter)
- 1 teaspoon garlic, minced or crushed
- 1/2 teaspoon salt, or more to taste
- Black pepper, to taste
- 2 to 3 tablespoons dill, fresh, minced
- 1 cup yogurt, firm, whole milk or low-fat/nonfat Greek
- 1 cup California walnuts, lightly toasted, chopped
- Mint leaves, fresh (about 20)
- Heat a kettle of water to boiling. Place the onion in a colander in the sink. When the water boils, pour it over the onions and let them sit for a few minutes to drain. Meanwhile, combine the vinegar and sweetener in a medium-small bowl and whisk to blend. Add the onions (okay if still warm) to the vinegar, toss with a fork, and let this sit while you prepare the rest of the salad.
- Cut the cucumbers into bite-sized chunks and place in a bowl. Stir in the garlic, salt, pepper, and the onions plus all their liquid. Stir to blend, continuing to stir as you add in the yogurt and dill. Cover and chill completely.
- Taste to adjust salt and pepper. Stir in the walnuts just before serving. Top with torn or freshly julienned mint leaves. Serve cold.