Cucumber yogurt salad

This salad should be made about 1 hour in advance.



Plain yogurt

Garlic cloves

Sea salt

Freshly ground white pepper



Thinly slice the cucumbers, with a mandoline for example. Add a few tablespoons of yogurt, just enough to coat the cucumber slices but not more, as the cucumbers will release some fluid. Cut a few garlic cloves into thick slices. **The garlic is used to infuse the salad but the slices must be taken out before serving, so the slices should be thick and it’s important to remember the number of pieces used.** Season with salt and white pepper.

Let sit in the fridge for about 1 hour.

Remove the slices of garlic. Cut a small handful of mint leaves very thinly and add to the salad. Serve cold.


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