Description
A refreshing and creamy cucumber salad made with a tangy sour cream dressing, fresh dill, and a hint of garlic. Perfect as a light side dish or a cool accompaniment to summer meals.
Ingredients
Scale
Dressing
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers)
- 1 small red onion, thinly sliced (about 1 cup)
Instructions
- Prepare the dressing: In a large bowl, whisk together sour cream, fresh dill, olive oil, lemon juice, and garlic powder. Season the mixture with sea salt and black pepper according to your taste preferences, ensuring the flavors are well combined.
- Add the vegetables: Add the sliced cucumbers and thinly sliced red onions into the bowl with the dressing. Toss gently but thoroughly to coat all the vegetables evenly with the creamy dressing.
- Serve or chill: You can serve the cucumber salad immediately for a fresh taste or cover and chill it in the refrigerator if you prefer a cooler, more melded flavor. This salad keeps well chilled for several hours.
Notes
- For a dairy-free version, substitute the sour cream with a plant-based yogurt.
- Use mini cucumbers or English cucumbers for less bitterness and fewer seeds.
- Chilling the salad for at least 30 minutes enhances the flavors.
- Add fresh chopped chives or green onions for an extra punch of flavor.
- This salad is best consumed within 2 days for optimal freshness.
