An easy recipe for creamy cucumber salad with yoghurt dressing. Made with crisp cucumbers, fresh dill, chives, parsley, and finely chopped shallots.
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Prep the cucumbers: Top and tail the cucumbers. Peel them (or leave the skin on, as I do) and slice thinly into 2 mm rounds using a mandoline.
Make the dressing: In a large bowl, whisk together the yogurt, vinegar, olive oil, shallots, and herbs until combined.
Assemble the salad: Add half of the cucumber slices to the bowl, season with salt and pepper, and toss to coat. The cucumber will release juices, naturally loosening the dressing. Add the remaining cucumber slices and toss again. Cover and refrigerate for 30 minutes.
Serve: Taste and adjust the seasoning, then garnish with fresh dill if desired. Enjoy!
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