Refreshing Cucumber Salad with Apples and Yogurt
30 min
Quick
Gurkerl Küche
Ingredients
Preparation method
Ingredients overview
- 550 g cucumber
- 200 g Greek yogurt
- 500 g tart apples (e.g., Granny Smith)
- 200 g celery stalks
- 10 g fresh dill
- 20 g chives
- Juice of 1 lemon
- 1 pinch ground allspice
- 1 pinch ground black pepper
- 1 pinch table salt
Preparation & Blanching
Wash and dry the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut the flesh into cubes of approx. 0.5 cm. Cut the apples into cubes of the same size.
Bring 3 liters of water to a boil in a pot and add 1 tablespoon of salt. Cut the celery stalks into 0.5 cm cubes and place them in the boiling water for 15 seconds (blanch). Immediately transfer to a bowl of ice water to stop the cooking process. Drain the cooled celery well in a sieve.
Mixing & Chilling
In a large bowl, combine all prepared ingredients (cucumbers, apples, celery, finely chopped dill and chives) with the Greek yogurt and lemon juice. Season with salt, pepper, and a pinch of allspice. Let the salad chill thoroughly in the refrigerator before serving.
Chef's tip
For the ice bath, use truly cold water and possibly ice cubes. Rapid cooling preserves the crisp texture and fresh color of the celery. However, do not leave the vegetables in the water for too long – a few minutes are completely sufficient.
20 min
Quick
