Cucumber Salad With Sour Cream and Dill
A quick, refreshing cucumber salad with a creamy, delicate dressing—loved by my Czech heritage community and sure to be a favorite at your table.
Servings 2 people
Calories 109kcal
Ingredients
- 1 English cucumber
- ¼ piece purple onion peeled, sliced
- 1 Tablespoon dill leaves chopped
- ⅓ cup sour cream around 15% fat content
- 1 Tablespoon lemon juice or less, add grarually
- 1 piece garlic clove small, grated or pressed
- ½ teaspoon salt or less, add gradually
- ⅛ teaspoon black pepper freshly ground
Instructions
- Wash 1 English cucumber, peel if needed, trim the ends if soft, and slice into thin rounds. Peel ¼ piece purple onion, cut in half, and slice into thin half-rounds. Separate the layers.
- Peel 1 piece garlic clove and press, grate, or mash into a paste. Chop the tender green parts of the dill. Squeeze 1 Tablespoon lemon juice and remove any seeds.
- In a small bowl, mix ⅓ cup sour cream, lemon juice, garlic, and 1 Tablespoon dill leaves. Season with ½ teaspoon salt (or less) and ⅛ teaspoon black pepper.
- In a large bowl, combine cucumber and onion. Add the dressing and stir to coat.
Notes
- The basic recipe makes 2 portions as a side dish.
- Serve this cucumber salad fresh, right after mixing.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 1 day. Stir before serving to mix in any released liquid. For best texture, prepare only what you plan to serve. The dressing can be made ahead and stored separately for up to 2 days.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 597mg | Potassium: 306mg | Fiber: 1g | Sugar: 5g | Vitamin A: 417IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg