Lebanese lemon cucumber salad

Name: Lebanese lemon cucumber salad
Prep time: 20 min
Ingredients: 4 -6 lemon cucumbers, scrubbed gently to remove any prickly spikes on the skin (Lucia rubs them on her t-shirt before eating from the garden)1 medium red oniona nice fluffy bunch of mint, leaves only, reserving some for garnish1 heaping cup plain whole milk yogurt (you can also use sour cream, or a bit of both)juice from a lemon1 teaspoon salt1½ teaspoon cumin seeds, toasted and freshly grounda dash of sumacgarnish with red chili paste, if desired (I always desire kick, especially in the summer!)

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Prep Time: 20 minutes

Servings: 2.5

Cost: $0.32 /serving

Author : Monika

refreshing summer salad

Ingredients

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4 -6 lemon cucumbers, scrubbed gently to remove any prickly spikes on the skin (Lucia rubs them on her t-shirt before eating from the garden)1 medium red oniona nice fluffy bunch of mint, leaves only, reserving some for garnish1 heaping cup plain whole milk yogurt (you can also use sour cream, or a bit of both)juice from a lemon1 teaspoon salt1½ teaspoon cumin seeds, toasted and freshly grounda dash of sumacgarnish with red chili paste, if desired (I always desire kick, especially in the summer!)

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Instructions

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Using your supah-dupah Hipcooks knife skills, cut each lemon cucumber in half. Place the cut-side down for stability and cut across the cuke in nice, thin even slices. Peel the onion and give it a similar treatment. Chiffonade the mint, reserving a hearty sprinkle for garnish. Place all (but the garnish) in a salad bowl.Plop the yogurt atop the veggies, add the lemon, salt, a swirl of black pepper, cumin and sumac. Mix all the ingredients, and serve adorned with chili paste and the reserved mint.