For this I like to use the small Israeli/Japanese cucumbers that are firm and full of flavor and less watery.

Cucumber & Dill Salad

Name: Cucumber & Dill Salad
Yield: 4
Ingredients: 4 cucumbers, washed and cut in half lengthwise, then sliced; 4 dill sprigs, just the fine sprigs, no thick stems; 1/3 cup Labne (or greek yogurt); 1/4 cup dry cranberries; 2 tbs pepitas (or sunflower seeds); Cancale spice; Urfa; Olive oil; 1 lemon, zest and juice

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Servings/Yield

Author:

Lior Lev Sercarz

Ingredients

4 cucumbers, washed and cut in half lengthwise, then sliced
4 dill sprigs, just the fine sprigs, no thick stems
1/3 cup Labne (or greek yogurt)
1/4 cup dry cranberries
2 tbs pepitas (or sunflower seeds)
Cancale spice
Urfa
Olive oil
1 lemon, zest and juice

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Directions

In a bowl whisk the labne with some olive oil, lemon zest, lemon juice and season with some cancale and urfa.
Add the sliced cucumber, cranberries, dil leaves and pepitas and adjust seasoning. Enjoy.

Recipe Note

Variations & Ideas:

Try making this salad with steamed chilled broccoli or carrots.

You can cut the cucumber in a small dice, mix with the dressing, and use this to top slices of bread or crackers.

You can replace the labne with tahina for a fun alternative.

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Cucumber & Dill Salad

Cucumber & Dill Salad

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Servings/Yield

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Ingredients

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Recipe Note

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