Cucumber Herb Salad with Yogurt Vinaigrette

Adapted from Yotam Ottolenghi.

• 1 ½  tablespoons lemon juice

• 1  garlic clove, peeled and crushed

• 1  inch fresh ginger, peeled and grated

• 2  tablespoons plain, full-fat yogurt

•  Kosher salt to taste

• 10  baby cucumbers or 3 regular cucumbers, approximately 2 to 2 1/2 pounds

• 1  cup delicate greens (baby arugula, butter lettuce)

• ⅓  cup mint leaves

• ⅓  cup cilantro leaves

• 1  tablespoon extra-virgin olive oil

For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.

Slice each cucumber in half lengthwise, and then into quarters. Scoop out seeds and soft flesh. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the greens, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad in a large bowl, and drizzle the oil on top.