Cucumber & Dill Salad

For this I like to use the small Israeli/Japanese cucumbers that are firm and full of flavor and less watery.

Cancale N11– Recipe by Lior Lev Sercarz

Serves 4

Ingredients & Instructions

4 cucumbers, washed and cut in half lengthwise, then sliced
4 dill sprigs, just the fine sprigs, no thick stems
1/3 cup Labne (or greek yogurt)
1/4 cup dry cranberries
2 tbs pepitas (or sunflower seeds)
Cancale spice
Olive oil
1 lemon, zest and juice

In a bowl whisk the labne with some olive oil, lemon zest, lemon juice and season with some cancale and urfa.

Add the sliced cucumber, cranberries, dil leaves and pepitas and adjust seasoning.


Try making this salad with steamed chilled broccoli or carrots.
You can cut the cucumber in a small dice, mix with the dressing, and use this to top slices of bread or crackers
You can replace the labne with tahina for a fun alternative