Creamy Cucumber Salad Recipe

Ingredients

• 2 English Cucumbers (No need to peel unless waxed; trim ends and slice into half‑rings)
• 0.5 Red Onion (Medium onion, thinly sliced; can substitute yellow, Vidalia, or 1/3 cup chopped green onion/chives for milder flavor)
• 2 tablespoons Fresh Dill (Finely chopped; reserve a little for garnish)
• 1 cup Sour Cream (Full‑fat or reduced‑fat; can substitute Greek yogurt for a lighter version)
• 1 tablespoon Lemon Juice (Freshly squeezed; optional – can replace with 1 tbsp mayo for richer flavor)
• 1 Garlic Clove (Pressed, grated, or minced finely)
• 0.5 teaspoon Salt (Start with this amount and adjust to taste)
• to taste Black Pepper (Freshly cracked preferred)

Instructions

1. Prepare Cucumbers

   Trim the ends off the cucumbers, cut each cucumber in half lengthwise, then slice into half‑rings. If using wax‑coated cucumbers, peel them first.

   Time: PT2M

2. Add Onion

   Thinly slice half of a medium red onion (or your chosen onion) and add it to the bowl with the cucumbers.

   Time: PT1M

3. Incorporate Fresh Dill

   Finely chop about 2 tablespoons of fresh dill and add to the bowl, reserving a small amount for garnish.

   Time: PT1M

4. Make the Dressing

   In a small side bowl, combine 1 cup sour cream, 1 tablespoon fresh lemon juice (or 1 tablespoon mayo for a richer taste), 1 minced garlic clove, ½ teaspoon salt, and freshly cracked black pepper to taste. Stir until smooth.

   Time: PT1M

5. Combine Salad and Dressing

   Pour the dressing over the cucumber‑onion‑dill mixture. Toss gently until every piece is evenly coated.

   Time: PT30S

6. Finish and Serve

   Transfer the salad to a serving bowl, sprinkle the reserved dill on top, and serve immediately or chill for up to 2 hours.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

8g

Fat

9g

Fiber

1g