Colombian 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 or impurities. Peel the cucumbers if desired, then slice them into thin rounds, about 1/4 inch thick. This thickness allows the cucumbers to absorb the dressing while maintaining a satisfying crunch.
2. In a mixing 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. The yogurt will serve as a creamy base that balances the freshness of the cucumbers.
3. Add a generous pinch of fine sea salt to the yogurt mixture. Taste and adjust the salt to your preference, keeping in mind that the cucumbers will absorb some of the salt as they sit. This step enhances the flavors and ensures the salad is well-seasoned.
4. Finely chop a handful of fresh dill and add it to the yogurt mixture. Stir gently to incorporate the dill evenly. The dill adds a fragrant, herbal note that complements the coolness of the cucumbers and the tanginess of the yogurt.
5. Add the sliced cucumbers to the bowl with the yogurt dressing. Using a large spoon or salad tongs, toss the cucumbers gently to coat them evenly with the dressing. Be careful not to break the cucumber slices; they should remain intact and crisp.
6. Transfer the dressed cucumber salad to a serving dish. Serve immediately with fresh bread on the side. The salad should be enjoyed while the cucumbers are still crisp and the flavors are vibrant.