Creamy Cucumber Dill Salad
This creamy cucumber and dill salad is cool, refreshing, and easy to make, making it the perfect side dish for summer meals.
Servings: 4
Calories: 69kcal
Ingredients
- 2 large cucumbers thinly sliced
- 1 teaspoon salt
- ½ small red onion, peeled very thinly sliced
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh dill chopped
- 1 garlic clove minced
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- more salt and pepper, if needed
Instructions
- Thinly slice cucumbers and sprinkle lightly with salt. Let them sit in a colander for 15–20 minutes to release excess water. Pat dry with a paper towel. Make the dressing while cucumbers are sitting. In a medium bowl, combine sour cream, lemon juice, chopped dill, minced garlic, mustard and sugar.
- Toss the cucumbers and red onions with the dressing until well coated. Let it chill in the fridge for 15–30 minutes before serving to let the flavors come together.
Notes
- Use Greek yogurt to make the salad lighter and tangier. If using a very thick yogurt, add a splash of water or lemon juice to loosen it slightly.
- This salad is best eaten within 24 hours. It’s still safe to eat the next day, but the cucumbers will soften and release more liquid.
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 623mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 0.4mg