Description
A refreshing and creamy cucumber salad made with a tangy sour cream and dill dressing, perfect for a quick and easy side dish that can be served immediately or chilled for later.
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
- Make Dressing: In a large bowl, whisk together the sour cream, fresh dill, olive oil, lemon juice, and garlic powder until well combined.
- Season Dressing: Add sea salt and black pepper to the dressing, adjusting the seasoning to your taste for a balanced flavor.
- Combine Ingredients: Add the sliced cucumbers and thinly sliced red onion into the bowl with the dressing. Toss everything thoroughly to ensure even coating.
- Serve or Chill: You can serve the salad immediately for a fresh, crunchy texture or cover and chill it in the refrigerator to allow the flavors to meld for about 30 minutes to 1 hour before serving.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use English cucumbers to reduce bitterness and excess seeds.
- Add a pinch of sugar if you prefer a slightly sweet balance to the tangy dressing.
- This salad is best consumed within 1-2 days for optimal freshness.
- Optional: Garnish with extra fresh dill or chopped chives before serving for enhanced flavor and presentation.
