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Description
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
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1/4cup buttermilk 3tablespoons whole-milk plain or Greek yogurt 3tablespoons lemon juice 1 1/2tablespoons poppy seeds 1/2teaspoon kosher salt (such as Diamond Crystal), plus more to taste 1/4teaspoon black pepper 1 1/2pounds cucumbers, thinly sliced 4scallions, 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.
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