Ingredients:
- 2 medium cucumbers, thinly sliced
- 1 cup dairy-free yogurt (such as almond, coconut, or soy yogurt)
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh mint for garnish
Instructions:
- Prepare the Cucumbers:
- Wash the cucumbers thoroughly and thinly slice them. You can peel them if desired, but it’s not necessary.
- Make the Dressing:
- In a large mixing bowl, combine the dairy-free yogurt, minced garlic, chopped dill, lemon juice, and extra virgin olive oil. Mix until well combined.
- Combine Ingredients:
- Add the sliced cucumbers to the bowl with the dressing.
- Season and Toss:
- Season the cucumber mixture with salt and pepper to taste.
- Gently toss the cucumbers with the dressing until they are evenly coated.
- Chill:
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the cucumbers to marinate.
- Serve:
- Once chilled, give the salad a final toss and transfer it to a serving dish.
- Garnish with chopped fresh mint, if desired, before serving.
Tips:
- You can adjust the consistency of the dressing by adding a little water to thin it out if necessary.
- For a creamier texture, you can add a tablespoon of tahini or cashew cream to the dressing.
- Feel free to customize the salad by adding other ingredients such as cherry tomatoes, red onions, or olives.
