Caribbean Cucumber Salad 3

Ingredients

• 2cucumbers
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Start by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Peel the cucumbers if desired, then slice them into thin rounds, about 1/4 inch thick. Place the slices in a large mixing bowl to allow for easy tossing later.
2. In a small bowl, combine 200 g of yogurt with a finely minced clove of garlic. Use a spoon to mix them until the garlic is evenly distributed throughout the yogurt. This creates a creamy base that will coat the cucumbers and add a rich flavor.
3. Finely chop a handful of fresh dill, enough to yield about 2 tablespoons. Add the dill to the yogurt mixture, stirring well to incorporate the herb's fresh aroma and flavor into the dressing.
4. Season the yogurt mixture with fine sea salt to taste. Start with a small pinch, mix, and taste, adjusting as necessary to ensure the flavors are balanced but not overpowering. The salt should enhance the flavors without making the salad taste salty.
5. Pour the yogurt dressing over the cucumber slices in the large mixing bowl. Drizzle with a generous amount of olive oil, about 2 tablespoons, to add richness and a smooth texture to the salad.
6. Gently toss the cucumbers with the dressing using a large spoon or your hands. Be careful to keep the cucumber slices intact, ensuring they are evenly coated with the yogurt mixture. The salad should look creamy and well-mixed, with the dill evenly distributed.
7. Serve the Caribbean Cucumber Salad immediately, garnished with a few sprigs of fresh dill if desired. Pair it with fresh bread to soak up the creamy dressing, making it a delightful addition to any meal.