Cucumber salad with apples and yogurt
30 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Ingredients overview
- 550 g salad cucumber
- 200 g Greek type white yogurt
- 500 g unpeeled flesh of sour apples
- 200 g celery stalk
- 10 g finely chopped dill
- 20 g finely chopped chives
- juice of 1 lemon
- ½ teaspoon ground allspice
- pepper
- salt
Wash the cucumbers, dry them, cut them lengthwise, and scrape out the seeds with a spoon. Then cut the flesh into 0.5 cm cubes. Cut the apples into cubes of the same size.
Bring 3 liters of water to a boil in a pot and salt it with 1 tablespoon of salt. Cut the celery stalks into 0.5 cm cubes and immerse them in the boiling water for 15 seconds. Then immediately transfer them to a larger container with ice water and let them cool. Let the cooled celery drain thoroughly in a colander.
In a bowl, mix all the prepared ingredients, season with salt and pepper to taste, and refrigerate to chill. Stir the salad before serving.
Chef's tip
The container with water should be filled with at least 3 liters of ice water, to which you can add ice cubes. The point is to cool the vegetables as quickly as possible. Do not soak blanched vegetables in ice water for too long. Just a few minutes are enough, until they cool down.
Nutritional values
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