Instructions: 1. Sprinkle salt on cucumber slices while building up layers in a colander. Cover the cucumber slices with a plate that just fits the diameter of the colander at the top of the cucumber slices. Place a heavy object on the plate to apply pressure to the cucumber slices. Allow to drain for 1/2 hour or longer, then rinse them thoroughly to remove salt and bitter juices. Add sliced green onions to the cucumber slices and rinse and drain again.
2. Measure yogurt into a small bowl. Add lemon juice and whisk to combine. Add chopped fresh parsley, and fresh or dried dill, and mix. In my opinion, replacing fresh dill with dried dill does not affect the flavour of the salad. I have also replaced fresh parsley with very green very freshly dried parsley. Do not use old dried parsley.
3. Transfer yogurt and herb mixture into a larger bowl, and stir in sliced cucumbers and green onions. Mix well.
4. Season with salt and pepper to taste. Chill salad in refrigerator.
5. Serve well chilled, garnished with mint leaves if desired.
Serves 2 to 3. For each of 2 servings:
Adapted by Ellen Pickett from a recipe for Chilled Cucumber and Dill Soup in Rosie Schwartz, "The Enlightened Eater." The soup used slightly different ingredients, with more liquid than I suggest for the salad. Ive adapted the recipe for the ingredients we usually keep in our kitchen.
This recipe is fairly easy to prepare.
To serve several people, double, triple, quadruple... the quantities. The quantities given here serve 2 to 3 as a side course.
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