Cucumber Salad with Honey Pesto Yogurt 

Recipe Inspo: @jolinfromscratch 

Cool, crisp cucumber slices are tossed in a creamy honey–pesto yogurt dressing, creating a refreshing salad that’s sweet, tangy, and herb-packed—perfect as a light side dish or summer snack.

Cook Time: 15 minutes

Servings: 2-3 people

Ingredients:

         Cucumber Salad:

• 2 Japanese cucumbers (or any long cucumber variety)
• 1/4 tsp salt (for drawing out moisture)
• 2-3 tbsp goat cheese, crumbled
• 4-5 fresh basil leaves, torn
• Optional: 2tbsp fried shallots, crispy onions, or toasted breadcrumbs

        Honey Pesto Yogurt:

• 1/3 cup Greek yogurt
• 1 tbsp Besto
• 1 tsp honey 
• Salt, to taste
• Black pepper, to taste

Directions:     

      1. Prep the cucumbers: 

Using a vegetable peeler, peel the cucumbers lengthwise into long, thin ribbons. Place in a bowl and toss with 1/4 tsp salt. Let sit for 5-10 minutes to draw out excess moisture, then gently drain.

      2. Make the honey pesto yogurt:

In a separate bowl, mix the Greek yogurt, Besto, honey, a pinch of salt, and a few cracks of black pepper. Adjust to taste. 

      3. Assemble:

On a serving plate, spread the honey pesto yogurt in a circle. Pile the cucumber                ribbons on top. Sprinkle with crumbled goat cheese, torn basil, and your choice of crispy topping for added texture.