Dill Cucumber Salad

Ingredients for Dill Cucumber Salad

• 2 cucumbers (english, pickling, or lemon cucumbers will work)

• 1/4 red or white onion

• 1 tablespoon extra virgin olive oil

• 1/8 cup (about 1/2 lemon) freshly squeezed lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon agave nectar or honey

• 1 tablespoon water

• 1 tablespoon fresh dill

• 1-2 pinches each of Sea salt and freshly ground pepper

• Ricotta cheese, drained in a cheesecloth

Directions for Dill Cucumber Salad

1. Thinly slice the cucumber and onion using a mandolin, food processor, or knife. Place into a medium sized lidded bowl. Add a pinch of salt and pepper.

2. In a small bowl combine oil, lemon juice, zest, agave nectar, and water. Whisk to blend. Pour over cucumbers and onions.

3. Add dill to bowl of cucumbers. Seal lid on bowl and shake to toss ingredients.

4. Refrigerate at least one hour, up to 12 hours. Prior to serving add pieces of ricotta cheese.