Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals

  1. In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint.
  2. Fold in the cucumbers and season with salt to taste.
  3. Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves.
  4. Drizzle with a generous amount of olive oil and serve immediately.

garlic, yogurt, lemon juice, fresh dill, mint, cucumbers, salt, pistachios, petals, sour cherries, fresh mint, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1017471 (may not work)

Another recipe

Switch theme