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1 Tbsp Olive Oil
1 lb Unagi or Persian Cucumbers
1 tsp Lime Zest
2 tsp Fresh Mint Leaves, chopped
2 tsp Lime Juice
Microgreens (optional)
Pepper
Sea Salt
¼ cup Plain Yogurt
¼ cup Red Onions, thinly sliced
If you’d like to cut down strong flavor of raw red onion, soak sliced onions in very cold water 10 minutes. Make sure to swirl them in water before removing.
Use mandoline to slice cucumber, lengthwise, into thin ribbons. If you don’t have a mandoline, use a vegetable peeler.
On large plate or platter, toss cucumbers and red onion.
In small bowl, whisk together yogurt, olive oil, mint, lime juice, and lime zest. Season with sea salt and pepper. Sprinkle cucumber salad with microgreens, if using, and drizzle with yogurt sauce. Serve immediately.
