Instructions
Begin by cutting cucumbers. I prefer to cut the cucumbers into thick chunks of about 1.5inch lengths.
In a bowl add cucumbers and sprinkle salt. Keep them aside for 15 minutes.
Drain out the water.
Sprinkle chilli powder, oregano or mixed herbs, Extra virgin olive oil , lime juice, sesame seeds and toss them nicely to coat.
In another bowl, add the hung yoghurt, mint chutney, chopped parsley and mix well. Taste first and then add salt because mint chutney already has salt.
Add the sliced cucumbers on top of yoghurt mixture
Garnish the salad with chopped mint, more sesame seeds and toasted pine nuts.
Serve immediately.
Rekha's Notes
Tips for Making the Best Cucumber Salad:
- Use freshly sliced cucumbers for the best crunch and texture.
- Make sure the hung yogurt is well-whipped smooth before adding the spices and cucumbers.
- Adjust the amount of spices to your taste preferences. If you prefer a milder salad, reduce the amount of red chili powder.
Nutrition
Calories: 186kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 363mgPotassium: 661mgFiber: 2gSugar: 11gVitamin A: 762IUVitamin C: 13mgCalcium: 209mgIron: 1mg