Cucumber and Carrot Salad with Dill - Yogurt dressing
The crunchiness of the carrots is a contrast to the silky texture of the finely sliced cucumber and the dill and yogurt dressing ties it up beautifully! This salad will always be a welcome addition to any lunch menu.
Cucumber and Carrot Salad with Dill - Yogurt dressing
The crunchiness of the carrots is a contrast to the silky texture of the finely sliced cucumber and the dill and yogurt dressing ties it up beautifully! This salad will always be a welcome addition to any lunch menu.
Cooking Instructions
- 1
1\. Peel the carrot and cucumber and with the peeler, pare thin slices of the carrot and cucumber lengthwise. Place them in a bowl of ice cold water. (Avoid the seeds section of the cucumber)
- 2
2\. Prepare the dressing by mixing the yogurt, chopped chili, crushed garlic and the 2 tsp chopped dill. Set aside in a cool space.
- 3
3\. To assemble: Just before serving, drain the water from the vegetables and toss in 1 tsp of chopped dill. Take a tsp of the dressing and spread it on individual serving plates. Pile the finely sliced vegetables on top of the dressing. Sprinkle salt and pepper. Sprinkle some yogurt dressing on top.
- 4
Note: Mixing up the dressing with the vegetables even just before serving weighs down the salad!
- 5
Variation: Honey can be substituted for crushed garlic.
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