A refreshing summer salad that works with anything grilled, baked or even a sandwich.
Prep Time:10 min
Total Time:10 minutes
Yield:2 servings 1x
2 medium cucumbers
1/2 teaspoon salt + more to taste
85g (1/4 cup) Greek yogurt
2 tablespoons sour cream (or more to taste)
a handful of dill, chopped
one avocado; seed removed, sliced
Peel the cucumbers (optional, but what I prefer for this salad) and thinly slice them on a mandolin (I use this one). Place in a bowl, sprinkle with 1/2 teaspoon of salt and store in the fridge. (Cover with plastic wrap if you want to store for a few hours.)
Meanwhile, whisk yogurt, sour cream and dill in a bowl. Store in the fridge as you prepare the avocado toast (if you’re eating the salad with this).
Take cucumbers out of the fridge, pour away any liquid gathered at the bottom of the bowl and add the yogurt mixture. Stir until all cucumbers are coated.
Taste and add more salt if needed, sprinkle with more dill and chive flowers. Serve.
Store leftover salad in the fridge, covered, and eat within a day; although it tastes best if eaten right away.