Cucumber and Yogurt Salad
Serve this refreshing types of greens
salad with roast lamb – or goat if you can get it.
Makes 6 servings
1 large English cucumber, unpeeled, halved lengthwise, seeded, and
sliced ¼ inch thick; or 2 common cucumbers, peeled and prepared in the
same manner.
Salt
3 to 4 garlic cloves, minced or pressed
½ small onion, minced or thinly sliced
11/2 cup best-quality plain yogurt
¼ cup chopped fresh parsley, or mint, plus additional for garnishing
Freshly ground black pepper to taste
Place the cucumber slices in a colander. Sprinkle well with salt and
let drain 30 to 60 minutes. Rinse well and press out as much liquid as
possible.
Roll up the cucumbers into a dry kitchen towel and twist the ends to
squeeze out as much as possible. Place the cucumbers in a medium-size
bowl. Beat together the garlic, onion, yogurt and parsley. Season well
with pepper. Combine the dressing with the cucumbers and refrigerate.
For 30 to 55 minutes. Serve chilled and garnish with the additional
parsley or mint. It is a fast and healthy simple cooking recipes, on
top of low carbohydrates meal.
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