Saturday, 31 May 2014

Cucumber and dill salad


  • 4 cups very thinly sliced organic cucumbers
  • ½ cup fresh chopped dill
  • ½ cup chopped chives
  • ½ cup very thinly sliced red onion
  • ¼ cup lemon juice (freshly squeezed)
  • 2 tbsp freshly chopped mint
  • ½ tsp sea salt


Slice the cucumbers and the red onion. I used my food processor.
Toss the remaining ingredients together.
Refrigerate for at least an hour to let the flavors meld.

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