Description

Creamy cucumber salad is a refreshing dish that perfectly balances crunch and creaminess, making it an ideal side for summer barbecues or a light lunch. With crisp cucumbers coated in a velvety dressing infused with dill and garlic, this salad is not just delicious but also quick to prepare.

Ingredients

Scale

4 cups fresh cucumbers, thinly sliced
1 cup full-fat sour cream
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
1 teaspoon garlic powder
½ teaspoon salt (to taste)
¼ teaspoon black pepper (to taste)
2 tablespoons fresh lemon juice

Instructions

Wash and slice cucumbers into thin rounds or half-moons. Place them in a large bowl and sprinkle lightly with salt; let sit for about 10 minutes to draw out moisture.
In another bowl, combine sour cream, lemon juice, dill, garlic powder, salt, and pepper until well mixed.
Drain excess liquid from cucumbers and fold them gently into the dressing until evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Stir gently before serving and garnish with extra dill if desired.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side
Method: No cooking required
Cuisine: American

Nutrition

Serving Size: ½ cup (120g)
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: - For added flavor, consider incorporating chopped green onions or a dash of vinegar. - This salad can be stored in an airtight container in the fridge for up to three days; no reheating necessary.