3tspthick Greek-style yogurtsheep, goat, or plant-based
2tbspapple cider vinegar
3tbspolive oil
1grated lemon zest
2tbspchopped dill
800gcucumber
Instructions
In a bowl, combine mustard, maple syrup, salt, yogurt, apple cider vinegar, olive oil, grated lemon zest, and dill.
Peel the cucumber and cut into thin slices with a mandolin (alternatively, use a sharp knife to slice as thinly as possible). Mix with the dressing and serve immediately.
Wellcuisine-Tipp
The salad should always be prepared just before eating, as it will become watery if left for a long time. If you like, you can salt the sliced cucumber a little beforehand so that it secretes water. Drain off the water and then mix the cucumber with the dressing. In this case, add less salt to the dressing.