Ingredients
- Serves 4
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 lemon, juice only
- 1 tbsp thick plain natural yoghurt
- 1 garlic clove, finely chopped
- 1 cucumber, semi-peeled, halved lengthways, seeds removed
- ¼ onion, thinly sliced
- ½ cup each of coarsely chopped mint and dill
QUICK CUCUMBER SALAD
Method
- Combine olive oil, lemon juice, yoghurt and garlic in a large bowl, season to taste and set aside
- Coarsely chop cucumber, add to bowl with onion and herbs, toss to combine and serve
Comments
Thanks to KAKANUI PRODUCE for providing the cucumber used in the demonstration.
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