Quick Cucumber Salad
Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers — the slightly thicker ones you’ll find with seeds and sometimes waxier-seeming skins — you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.
INGREDIENTS
¼ cup buttermilk (or milk/milk sub thickened with 1 tsp of apple cider vinegar)
3 tablespoons whole-milk plain or Greek yogurt
3 tablespoons lemon juice
1 ½ tablespoons poppy seeds
½ teaspoon salt, plus more to taste
¼ teaspoon pepper
2 cucumbers, thinly sliced
4 scallions, green and white parts, thinly sliced
Directions:
In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.
Recipe Source: New York Times Cooking