Creamy Cucumber and Dill Salad

[Guest guest]

Creamy Cucumber and Dill Salad

 

 

two 400 g (14 oz) telegraph (continental) cucumbers, thinly sliced

4 tsp sea salt

300 g (10 1/2 oz) carton vegan sour cream

1/4 cup dill leaves, chopped

1 lemon, rind finely grated, juiced

salt and pepper, to taste

 

 

1. Arrange one-quarter of cucumber slices in the base of a colander.

Sprinkle with 1 teaspoon of salt. Repeat to form 4 layers. Cover.

Place onto a plate. Set aside for 30 minutes.

 

2. Combine sour cream, dill, lemon rind and 1/3 cup lemon juice in a

large bowl. Season with white pepper. Mix well to combine.

 

3. Pat cucumber dry with paper towels. Add to sour cream mixture. Toss

until combined. Transfer to a bowl. Cover. Refrigerate for 2 hours or

until chilled. Serve.

 

 

Serves 4.