Cucumber Salad with Lemon Dill Dressing

Ingredients

• 1 cup plain Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons cane vinegar
• 1 tablespoon white sugar
• ½ teaspoon Chef Paul Prudhomme’s Ancho Chile powder
• 1½ teaspoons Chef Paul Prudhomme’s Vegetable Magic®
• ½ teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• ¼ teaspoon whole caraway seeds
• 1 tablespoon chopped fresh dill
• 3 cups seeded and thinly sliced English cucumber
• 1 cup thinly sliced celery
• 6 halved cherry tomatoes
• ¾ cup julienned red bell pepper
• 2 very thinly sliced radishes
• ⅛ cup very thinly sliced red onion