Chinese Cucumber Salad

Ingredients

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

Method

1. Start by washing the 2 cucumbers thoroughly under cold running water. Pat them dry with a clean kitchen towel. Using a sharp knife, trim off the ends and then slice the cucumbers lengthwise into quarters. If the seeds are large, gently scrape them out with a spoon. Cut each quarter into bite-sized pieces, about 1-inch long, and place them in a large mixing bowl.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. This will infuse the cucumbers with a subtle, aromatic flavor.
3. Take a small handful of fresh dill, roughly chop it, and add it to the bowl. The dill will add a fresh, herbaceous note that complements the coolness of the cucumbers.
4. In a separate small bowl, combine 200 g of yogurt with a pinch of fine sea salt. Stir until the salt is fully dissolved and the yogurt is smooth. This mixture will serve as the creamy base for the salad dressing.
5. Pour the yogurt mixture over the cucumbers, garlic, and dill. Drizzle a generous amount of your preferred oil over the salad, such as sesame or peanut oil, to add richness. Toss the salad gently with your hands or a large spoon, ensuring each piece is coated without breaking them apart.
6. Taste the salad and adjust the seasoning if necessary, adding more fine sea salt to taste. The flavors should be balanced, with the salt enhancing the natural sweetness of the cucumbers and the tanginess of the yogurt.
7. Transfer the salad to a serving dish, ensuring it looks vibrant and inviting. Serve immediately with fresh bread on the side, allowing diners to scoop up the salad and enjoy the refreshing combination of textures and flavors.