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–+ servings

Creamy Cucumber Salad

A refreshing and simple salad featuring thinly sliced cucumbers in a tangy dill-sour cream dressing, perfect for warm days or as a side to grilled dishes.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 large large cucumbers English or Kirby work well; leave skin on for texture, peel if desired.
  • 1 cup sour cream Full-fat gives the creamiest mouthfeel; Greek yogurt is a tangier substitute.
  • 2 tablespoons mayonnaise Optional for extra silk.
  • 2 tablespoons fresh dill, chopped Dried dill can be used at 1 teaspoon.
  • 1 tablespoon lemon juice Fresh is best; white vinegar can substitute at 2 teaspoons.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Wash and thinly slice the cucumbers into rounds, using a mandoline or sharp knife for uniformity.
  2. Put the cucumber slices into a large mixing bowl.
  3. In a separate bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, and a pinch each of salt and pepper until smooth and glossy.
  4. Spoon the dressing over the cucumbers and gently toss until every slice is lightly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes.
  6. Taste before serving and adjust seasoning if needed.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 2g

Notes

For best texture, let the salad chill for at least 30 minutes. Always use firm, fresh cucumbers to avoid a watery salad.

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