This delicious salad with creamy dressing is a treat. The best time to make it is when the cucumbers, dill, and chives are picked right from the garden. The fresh, herby salad is a perfect addition to your grilled meats, poultries, or fish on a hot summer evening.  
 
Herby Buttermilk Dressing 
1 small garlic clove, mashed
3 Tbsp greek yogurt
3 Tbsp avocado mayonnaise or regular mayonnaise
1 Tbsp white vinegar
¼ cup buttermilk
1 Tbsp chives, minced
1 Tbsp dill, chopped + more for garnish
Salt and pepper

Salad
1 cup walnuts, toasted
1 English cucumber, thinly sliced
2 oz, feta, crumbled
⅓ cup kalamata olives, pitted and sliced
 
Preheat oven to 325℉
 
On a baking sheet, toast the walnuts for 8 minutes or until they are lightly brown and you can smell them. Remove the nuts from the pan to cool and roughly chop.
 
In a small bowl, whisk together the ingredients for the dressing and season with salt and pepper to taste. 
 
Add walnuts, cucumbers, feta, and olives to a large bowl. Drizzle half of the dressing over the salad and toss to coat. Add additional dressing and salt and pepper if needed. Garnish the top with more dill fronds, and serve. 
 
Just Salt It, and enjoy!