Cucumber Salad from What to Eat Now (Spring & Summer) by Valentine Warner
This makes for a most refreshing, cooling lunch and something I love to eat with bread, unaccompanied by fish or meats.
Ingredients
- 1 cucumber
- 2 heaped teaspoons flaked sea salt
- 350 ml natural live yoghurt
- 1 garlic clove
- a small squeeze of lemon juice
- a handful of fresh dill
- ground black pepper
- extra virgin olive oil
- ½ small red onion
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