Peruvian Cucumber Salad 3

Ingredients

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

Method

1. Start by peeling 2 cucumbers. Use a vegetable peeler to remove the skin, then slice them lengthwise. With a spoon, gently scoop out the seeds to prevent excess moisture in the salad. Cut the cucumbers into thin half-moon slices, about 1/4 inch thick, and place them in a large mixing bowl.
2. Mince 1 clove of garlic finely. This will ensure that the garlic flavor is evenly distributed throughout the salad without overpowering any bite. Add the minced garlic to the bowl with the cucumbers.
3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir well until the salt is fully dissolved and the yogurt is smooth. This mixture will serve as the creamy dressing for the salad.
4. Finely chop a handful of fresh dill. Add the dill to the yogurt mixture, stirring to incorporate the herbs evenly. The dill will provide a fresh, aromatic flavor that complements the coolness of the cucumbers.
5. Pour the yogurt dressing over the cucumbers and garlic in the large mixing bowl. Drizzle with a bit of olive oil to add richness and a touch of acidity, such as a squeeze of lime or lemon juice, to balance the flavors. Season with additional fine sea salt to taste, keeping in mind that the salt should enhance, not overpower, the freshness of the cucumbers.
6. Gently toss the salad using two large spoons or salad tongs, ensuring the cucumber slices are evenly coated with the yogurt dressing. Be careful not to break the cucumber slices as you mix; they should remain intact and crisp.
7. Transfer the dressed cucumber salad to a serving platter. Serve immediately with fresh bread on the side, allowing the creamy, tangy flavors to shine while the cucumbers are at their freshest.