Low Calorie Greek Yogurt Salad: Creamy

Instructions:

1. Slice the cucumbers into uniform quarter moons. Note: Uniformity ensures every bite has the same ratio of veg to dressing.
2. Toss the cucumber slices in a colander with a pinch of salt and 15ml apple cider vinegar.
3. Let them drain for 10 minutes until the liquid has pooled at the bottom of the sink.
4. In a small bowl, whisk together the 355g Greek yogurt and 30ml lemon juice.
5. Stir in the 15ml olive oil, 5g garlic paste, and 5ml honey until the mixture is velvety and smooth.
6. Season the dressing with 3g sea salt and 1g cracked black pepper.
7. Add the drained cucumbers, 75g diced red onion, 15g fresh dill, and 15g fresh parsley into a large mixing bowl.
8. Pour the dressing over the top and gently fold until every piece of cucumber is coated in a creamy layer.