Description
This Creamy Cucumber Salad is a refreshing side dish, perfect for summer or any meal. With crisp cucumbers, tangy sour cream dressing, and a hint of garlic and dill, it’s both light and flavorful. Simple to prepare, this salad is ideal for barbecues, potlucks, or a quick weekday side.
Ingredients
Units
Scale
- 680.39 g cucumbers (2 English cucumbers or 7-10 small ones)
- 1/2 medium purple or yellow onion, thinly sliced
- 1 Tbsp fresh or frozen dill, chopped
- 172.5 g sour cream (reduced fat is okay)
- 1/2 Tbsp fresh lemon juice (from 1/2 small lemon)
- 1 garlic clove, pressed or grated
- 1/2 tsp fine sea salt and pinch of black pepper (or to taste)
Instructions
- Make the Dressing:
In a small bowl, whisk together the sour cream, lemon juice, garlic, dill, salt, and pepper. Stir well and set aside while you prepare the vegetables. - Prepare the Vegetables:
Peel the cucumbers if needed, then slice them into thin rounds or half rounds (if using large cucumbers). Place the sliced cucumbers in a large mixing bowl. Add the thinly sliced onion to the cucumbers. - Assemble the Salad:
Just before serving, pour the prepared dressing over the cucumbers and onions. Toss gently to coat the vegetables evenly with the creamy dressing. - Serve:
Serve immediately, or refrigerate for up to 2-3 hours before serving to maintain the salad’s freshness.
Notes
- Chives Variation: Swap the onion with 1/3 cup of chives or green onions for a milder onion flavor.
- Mayo Option: For an extra creamy texture, replace the lemon juice with 1-2 Tbsp of mayonnaise.
- Greek Yogurt Substitution: You can substitute sour cream with plain Greek yogurt. If using yogurt, omit the lemon juice for the right balance of flavors.
Nutrition
- Serving Size: 1 portion
- Calories: 58 kcal
- Sugar: 3g
- Sodium: 148 mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg