20 minutes
A refreshing salad made with cucumbers and a creamy mint dressing, perfect for a light and easy side dish.
Cucumbers, peeled, thinly sliced
each
to taste
cups
tablespoons
Lemon Juice, freshly squeezed
each
Black Pepper, freshly ground
to taste
Mint, leaves only, coarsely chopped
sprigs
1. Prepare Cucumbers
Peel the cucumbers and slice them into thin rounds. If the seeds are large and tough, cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Place the cucumber slices in a medium-size bowl and sprinkle them with a pinch of salt.
2. Prepare Dressing
In a separate bowl, combine ¼ cup of heavy cream, 3 tablespoons of olive oil, the juice of half a lemon, and a few grinds of fresh-ground black pepper. Stir the mixture well until it has a smooth and well-blended consistency.
3. Drain Cucumbers
After letting the salted cucumbers sit for a bit, drain any excess water that may have accumulated in the bowl.
4. Combine Dressing and Cucumbers
Pour the creamy dressing over the cucumbers and gently toss to combine, making sure each slice is well-coated.
5. Add Mint and Final Touches
Coarsely chop the mint leaves and add them to the bowl. Toss everything together gently to distribute the mint evenly throughout the salad. Taste the salad and adjust the salt if necessary.
6. Serve
Serve the cucumber salad cool to enhance its refreshing quality.
English cucumbers or seedless cucumbers are the best choices due to their thin skin, minimal seeds, and crisp texture.
To prevent a watery salad, salt the cucumbers and let them sit for 15-30 minutes before drying with paper towels.
Use fresh mint leaves, preferably picked the same day, to ensure the best flavor for the dressing.
Use high-quality, full-fat yogurt or sour cream and add lemon juice or white wine vinegar for the right acidity.
Add ingredients like toasted pine nuts or thinly sliced red onions for a variety of textures in the salad.
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