Heirloom Meals: Savoring Yesterday's Traditions Today

Cucumber Salad


2-3 cucumbers
Juice of 1/4-1/2 of a lemon
Approx. 1 cup plain yogurt
Small bunch of dill
Salt and pepper to taste


Rinse and peel cucumbers. I like to leave some of the skin on.
Thinly slice cucumbers into a bowl.
Remove thick stems and loosely chop dill.
Add yogurt, lemon, juice, and salt and pepper to taste.
Stir and enjoy!

Categories: Carole's Concoctions

Tags: salad, cucumber