Vietnamese 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. Use a sharp knife to slice the cucumbers into thin, even rounds, about 1/8 inch thick. This ensures they absorb the dressing evenly and maintain a pleasant crunch.
2. Peel 1 clove of garlic and finely mince it. The smaller the pieces, the more evenly the garlic flavor will distribute throughout the salad. Place the minced garlic in a small bowl.
3. Add 200 g of yogurt to the bowl with the garlic. Stir in a generous pinch of fine sea salt, tasting as you go to adjust to your preference. The yogurt should taste slightly tangy and well-seasoned, complementing the fresh cucumbers.
4. Finely chop a small handful of fresh dill, about 2 tablespoons. Add it to the yogurt mixture, stirring until the dill is evenly distributed. The dill should impart a fresh, herbaceous aroma to the dressing.
5. In a large mixing bowl, combine the sliced cucumbers with the yogurt dressing. Use a large spoon or your hands to toss everything gently, ensuring each cucumber slice is coated without breaking them. The salad should look creamy, with the cucumbers glistening and well-covered.
6. Transfer the dressed cucumber salad to a serving platter or bowl. Serve immediately with slices of crusty bread on the side, allowing diners to scoop up the salad and enjoy the creamy, tangy flavors.