West African Cucumber Salad 2

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 to remove any dirt. Peel the cucumbers if desired, then slice them thinly into rounds, about 1/4 inch thick. Place the slices in a large mixing bowl to allow for easy tossing later.
2. In a separate small bowl, combine 200 g of yogurt with one finely minced clove of garlic. Stir well to ensure the garlic is evenly distributed throughout the yogurt, which will serve as the creamy base for the salad. Add a pinch of fine sea salt to taste, keeping in mind that the salt will enhance the flavors of the cucumber and yogurt.
3. Chop a small handful of fresh dill finely and add it to the yogurt mixture. The dill will provide a fresh, aromatic flavor that complements the coolness of the cucumbers. Stir the dill into the yogurt until it is evenly mixed.
4. Pour the yogurt dressing over the cucumber slices in the large mixing bowl. Use a gentle folding motion with a spatula or large spoon to combine the ingredients, ensuring that each cucumber slice is coated with the yogurt mixture. Be careful not to break the cucumber slices, as you want them to remain intact for a pleasing texture.
5. Taste the salad and adjust the seasoning if necessary, adding more fine sea salt if desired. The salad should taste fresh and slightly tangy, with the yogurt and dill providing a creamy and aromatic backdrop to the crisp cucumbers.
6. Serve the West African Cucumber Salad 2 immediately, garnished with a few extra sprigs of dill if desired. Present it with a side of fresh bread for a complete, refreshing dish that is perfect for sharing at the table.