West African 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 to remove any dirt or impurities. Once clean, use a sharp knife to slice the cucumbers into thin rounds, about 1/8 inch thick. This thickness ensures they retain a slight crunch while absorbing the flavors of the dressing.
2. Peel and finely mince 1 clove of garlic. The finer the garlic, the more evenly it will distribute its pungent flavor throughout the salad. Place the minced garlic in a large mixing bowl where you will combine all the salad components.
3. Add 200 g of yogurt to the mixing bowl with the garlic. The yogurt serves as the creamy base for the salad, providing a tangy contrast to the fresh cucumbers. Stir the yogurt and garlic together until well combined.
4. Finely chop a small handful of fresh dill, about 1 tablespoon, and add it to the yogurt mixture. The dill adds a fragrant, herbaceous note that complements the coolness of the cucumbers. Mix well to ensure the dill is evenly distributed.
5. Season the yogurt mixture with fine sea salt to taste. Start with a small pinch and gradually add more, tasting as you go, until the flavors are balanced and to your liking. The salt will enhance the flavors and help draw out the moisture from the cucumbers.
6. Gently fold the sliced cucumbers into the yogurt dressing. Use a spatula to carefully toss the cucumbers, ensuring each slice is coated without breaking them apart. The cucumbers should glisten with the dressing, but remain intact and crisp.
7. Transfer the salad to a serving dish and serve immediately. The freshness of the cucumbers and the creamy, tangy dressing make this salad a refreshing accompaniment to a variety of dishes. Serve with bread for a complete and satisfying meal.