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Cucumber Yogurt Salad

Adapted from Nourishing Traditions by Sally Fallon

 

3 large or 4 medium cucumbers

1 tsp. sea salt

¾ c. plain yogurt

1 clove garlic or 2 finely chopped scallions

2-3 tbsp. chopped fresh mint or dill or other herbs (optional)

1 tbsp. lemon juice (optional)

 

Peel cucumbers (if desired) and slice very thinly. Place in a bowl and mix with salt. Cover and refrigerate for at least ½ hour and up to several hours. (This salad is also very good if you skip the salting and waiting step, which I do frequently!)

Place cucumbers in a colander and drain them. Squeeze excess moisture out with your hands, if desired. Peel and crush garlic and mix with yogurt. Add herbs and lemon juice if using. Add cucumbers and mix well. Excellent alone or on pita bread.                                    Serves 6

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