Wash and peel 2 large cucumbers (approximately 500 grams). Slice them into thin rounds.
Finely chop a small bunch of fresh dill leaves (approximately 20 grams).
In a mixing bowl, combine the sliced cucumbers and chopped dill leaves.
In a separate small bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of sugar, salt (as per taste), and 1/4 teaspoon of black pepper powder.
Pour the dressing over the cucumber and dill mixture. Toss gently to coat the cucumbers evenly.
Refrigerate the salad for at least 30 minutes to allow the flavours to meld.
Serve chilled, garnished with a few more dill leaves if desired.