Ingredients
Equipment
Method
- In a large mixing bowl, combine the thinly sliced cucumbers, cored and thinly sliced apples, and finely chopped red onion. Ensure the cucumbers and apples are cut to a consistent thickness for even texture and to absorb the dressing well.2 large cucumbers, 2 medium crisp apples, 1/4 cup red onion
- Gently toss in the chopped fresh dill and chopped fresh parsley. These herbs are crucial for adding bright, herbaceous notes that lift the entire salad.1/4 cup fresh dill, 1/4 cup fresh parsley
- In a separate small bowl, whisk together the plain Greek yogurt, mayonnaise, fresh lemon juice, and Dijon mustard until smooth and well combined. The Greek yogurt provides a lighter, tangier base than just mayonnaise, while the lemon juice adds acidity and the Dijon mustard provides a subtle kick.1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard
- Pour the prepared dressing over the cucumber, apple, and onion mixture. Toss gently to coat all the ingredients evenly. Be careful not to overmix, as this can bruise the delicate ingredients.
- Season the salad with salt and freshly ground black pepper to your taste. Stir once more. For the best flavor and to allow the ingredients to meld, cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time is key to allowing the flavors to deepen.to taste salt, to taste freshly ground black pepper
Notes
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.
