AuthorMegan LindseyCategorySalads, Vegetarian
If you're using very fresh garden cucumbers, make sure to scrub off all of the sharp spines and clean them thoroughly.
With a vegetable peeler, remove some of the cucumber's skin and both ends. You can peel a striped pattern vertically or just slice off tougher bits.
Slice the cucumbers from nose to tail. If you like, remove most of the cucumber's seeds - I leave some for texture - then flip them on their flat sides. Slice vertically and then into roughly 3/4" chunks.
Toss cucumbers in a bowl with sea salt, mint leaves, and dehydrated garlic.
Pour yogurt over the mixture and stir to combine. Salt more to taste - should be tangy and briney!
Eat immediately or store for up to 3 days.
Ingredients
Directions
If you're using very fresh garden cucumbers, make sure to scrub off all of the sharp spines and clean them thoroughly.
With a vegetable peeler, remove some of the cucumber's skin and both ends. You can peel a striped pattern vertically or just slice off tougher bits.
Slice the cucumbers from nose to tail. If you like, remove most of the cucumber's seeds - I leave some for texture - then flip them on their flat sides. Slice vertically and then into roughly 3/4" chunks.
Toss cucumbers in a bowl with sea salt, mint leaves, and dehydrated garlic.
Pour yogurt over the mixture and stir to combine. Salt more to taste - should be tangy and briney!
Eat immediately or store for up to 3 days.