Cucumber Salad

Recipes and Images Kathy Paterson

Refreshing with a punchy hit from the shallots. The dressing is quite thin so use some crusty bread to mop up all the juices.

Serves 4


½ cup kefir yoghurt (I used Raglan Food Co natural kefir yoghurt smoothie)

1 tbsp sherry vinegar, or use your favourite white or fruit vinegar

1 tbsp honey

flaky salt


1 telegraph cucumber, thinly sliced

2 shallots, halved and thinly sliced

4 tbsp chopped mixed herbs, such as flat leaf parsley, dill or foraged wild fennel and chives

2 tbsp white sesame seeds, toasted


In a bowl, whisk together the kefir yoghurt, vinegar and honey. Season dressing with salt.

Put the cucumber slices on a large shallow plate and top with the shallots. Sprinkle over the herbs and sesame seeds, then drizzle with enough dressing to moisten well.

Tips – Finely chop the shallots if you prefer. Add some finely sliced spring onion tops (green part) to the salad as I have in image.

Change it up by adding some crumbled feta to the salad.


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