Crunchy salad with cucumber and buttermilk dill sauce

Name: Crunchy salad with cucumber and buttermilk dill sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Carrot (approx. 75 g); 200 g Cucumber; 1 red onion; 8 sheets Picking salad; 100 g Wholemeal yoghurt; 100 ml Buttermilk; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Dill; 7-10 Tbsp Dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Carrot (approx. 75 g)
200 g Cucumber
1 red onion
8 sheets Picking salad
100 g Wholemeal yoghurt
100 ml Buttermilk
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Dill
7-10 Tbsp Dill

Directions

1
Peel, wash and coarsely grate the carrot. Wash and dry cucumber and also grate it coarsely. Peel onion and cut into rings. Wash lettuce leaves and dab dry. Mix yoghurt, buttermilk and lemon juice and season to taste with salt, pepper and sugar. Chop dill finely and stir into the sauce. Arrange the salad ingredients on plates and serve garnished with dill flags as desired