Description
This Creamy Cucumber Salad is a refreshing and flavorful side dish that’s perfect for summer. Crisp cucumbers and thinly sliced red onions are tossed in a tangy sour cream and dill dressing, making it a light and satisfying addition to any meal.
Ingredients
Units
Scale
- 1/2 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers)
- 1 small red onion, thinly sliced (about 1 cup)
Instructions
- Make Dressing: In a large bowl, whisk together sour cream, dill, olive oil, lemon juice, and garlic powder. Season with salt and black pepper to taste.
- Combine Ingredients: Add the sliced cucumbers and red onions to the bowl with the dressing. Toss to coat evenly.
- Serve: Serve immediately or chill for later.
Notes
- For best results, use fresh dill. If you don’t have fresh dill, you can substitute with 1 teaspoon of dried dill.
- You can use English cucumbers, Persian cucumbers, or mini cucumbers for this salad.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding them to the salad.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 110kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
