Shorbat Robe Yoghourt and cucumber salad

Rinse the lettuce thoroughly under cold water and pat dry with paper towels, then roughly chop or tear into bite-sized pieces and place in a large mixing bowl.

Wash the cucumbers under cold water and pat dry, then slice them into thin rounds or halves, discarding the ends.

Add the sliced cucumbers to the bowl with the lettuce.

Pour the yoghurt from the cartons into a separate bowl and whisk gently until smooth and uniform in consistency.

Add the salt, garlic powder, and black pepper to the yoghurt and stir until well combined.

Pour the seasoned yoghurt dressing over the cucumber and lettuce mixture and toss gently until all vegetables are evenly coated.

Divide the salad among four serving bowls or plates and serve immediately while cool and fresh.