Cucumber salad with kefir and dill

Prep Time 15

Total Time 15

Servings servings

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Ingredients

Salad

▢ 700 g cucumbers About 5–6 small cucumbers.
▢ 20 g shallot Peeled weight.
▢ 2 tbsp fresh dill Chop before measuring; parsley or chives can replace it.
▢ ½ tsp salt For salting the cucumber slices.

Dressing

▢ 120 ml plain milk kefir Unsweetened, with the whey left in.
▢ 2 tsp honey
▢ 1 tbsp apple cider vinegar
▢ ¼ tsp fine sea salt
▢ ¼ tsp ground white pepper

You will need

Knife and chopping board
Large mixing bowl and small bowl
Colander
Spoon and whisk

Instructions

Rinse the cucumbers and dill under running water and drain well.
Peel the cucumbers only if the skin is tough.
Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
Cut the cucumber halves into half-moon slices no thicker than 0.3 cm.
Toss the slices with ½ tsp salt in a colander and leave for 10–15 minutes. Drain, then pat dry with kitchen paper.
Finely chop the peeled shallot and the dill.
Gently mix the cucumber, shallot and dill in the large bowl.
Whisk the kefir, honey, vinegar, sea salt and white pepper together in the small bowl. Taste first: the salted cucumber may need less salt.
Toss the cucumber mixture with the dressing just before serving.

Storage and safety

Dress the salad just before serving; cucumber releases water and thins the dressing as it sits. If preparing ahead, keep the vegetables and dressing separate. Refrigerate leftovers promptly in a sealed container at 4°C (40°F) or below and eat within 2 days; the cucumber will soften. Discard salad left at room temperature for more than 2 hours, or more than 1 hour when the temperature exceeds 32°C (90°F).