Creamy Cucumber Salad

A refreshing and creamy side dish featuring crunchy cucumbers, sour cream, and a zesty lemon dressing, perfect for summer gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium Cucumbers (English or small varieties) Provides the main crunch
0.5 medium Purple or yellow onion Brings mild sharpness; switch to chives for a milder flavor
2 tablespoons Fresh or frozen dill Adds aromatic depth; don't skip it!
1 cup Sour cream Creaminess comes from this; reduced-fat is fine if preferred
2 tablespoons Fresh lemon juice Adds brightness; vinegar can substitute if lemon isn’t available
1 clove Garlic Provides fragrance and warmth; use fresh for best flavor
0.5 teaspoon Fine sea salt Enhances flavor; table salt could work in a pinch
0.25 teaspoon Black pepper A pinch adds a delicate kick, adjust to taste

Method

Preparation

In a small bowl, combine sour cream, lemon juice, garlic, dill, salt, and pepper to taste. Stir and set aside while prepping salad.
Peel the cucumbers if necessary, and slice them into thin rounds or half-rounds if using large ones.
Place the cucumbers in a large mixing bowl and add the thinly sliced onion.
Just before serving, pour the dressing over the cucumbers and onions, mixing gently to coat.

Notes

The salad can stay fresh for about 2-3 hours if refrigerated. Don't use too much salt too early as it can draw out water from the cucumbers. Ensure your ingredients are fresh for the best flavors.