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Lior Lev Sercarz
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)
1 lemon, zest and juice
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.
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.