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Cucumber salad in a fine dill-mustard sauce with pine nuts

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Ingredients for 2 servings:

  • 1 ½ cucumber(s)
  • 20 g pine nuts
  • 100 g yogurt, Bulgarian
  • 2 tbsp vinegar
  • 1 tsp grape seed oil or walnut oil
  • ½ tsp mustard
  • 1 tsp dill, fresh, finely chopped
  • 1 pinch of chili
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Wash, peel, and finely slice or grate the cucumber. Toast the pine nuts in a non-stick pan. Stir together the dressing and season to taste. Toss the cucumbers with the dressing and sprinkle the pine nuts on top. If you like, you can omit the chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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