Cucumber Salad Recipe

Cucumber Salad on Himalayan Salt Block Recipe

Flavour your regular salad by letting it rest on an Himalayan salt block and see the magic.
Cook Time: 15 minutes

Difficulty: Easy
Serves: 2 - 3 people


1 cucumber
½ cup thick Greek yogurt
1 teaspoon cumin powder
¼ cup chopped dill leaves
1 small red onion, finely chopped
1 pomegranate



All ingredients are available at Foodhall stores.


  1. Whisk yoghurt in a bowl along with cumin powder and dill leaves. Slice the cucumber thinly using a vegetable peeler.
  2. Place the cucumber slices on cold salt block and allow it to cure and absorb the flavor. It should take about a couple of minutes on each side, depending on the thickness of cucumber slices.
  3. Once you are done curing all the cucumber slices, put it in a salad bowl and toss it with chopped red onion. Pour the yoghurt sauce and give it a light mix.
  4. Drizzle some pomegranate pearls on top and serve the salad cold.