Makes 2 servings
INGREDIENTS
2 large cucumbers
1 teaspoons salt
Black pepper, to taste
1 tablespoons lemon juice (about 1/4 lemon)
1 tablespoon soy sauce or Worcestershire sauce Red pepper flakes, to taste
Optional: 1 teaspoon minced garlic
Optional: 2 tablespoons fresh herbs, like parsley or cilantro or mint
DIRECTIONS
- Rinse cucumbers in cold running water. Dry with a kitchen cloth. Optional: peel cucumbers.
- Crush cucumbers: Gently press cucumber between the palms of your hands and a cutting board or countertop until cucumber begins to crack. Tear cucumber into bite sized pieces starting from where the cucumber cracked. Place in a bowl.
- To the bowl, add salt, black pepper, lemon juice, and soy sauce. If using, add red pepper flakes and minced garlic. Toss with a large spoon or salad tongs to coat cucumbers. Taste and add additional salt or pepper, if needed.
- Garnish with fresh herbs, if using.
NOTES
This salad is often served with yoghurt or labneh.
Salad will last in the fridge for up to 2 days.
