Description
Crisp cucumber meets tangy dill in this refreshing Creamy Cucumber Salad, perfect for summer gatherings. Cool and zesty flavors blend seamlessly, delivering a chilled side dish you’ll crave at every picnic and barbecue.
Ingredients
Scale
Main Ingredients:
- 2 long English cucumbers
- 1/2 red onion, sliced (white onion works too)
Dairy:
- 1/2 cup (120 milliliters) sour cream
Seasoning:
- 1 tablespoon (15 milliliters) dill
- 2 tablespoons (30 milliliters) white vinegar
Instructions
- Carefully slice cucumbers and red onions into delicate, translucent rounds using a sharp knife, ensuring uniform thickness for balanced texture.
- Transfer the thinly sliced vegetables into a spacious mixing vessel, creating a crisp, vibrant foundation for the salad.
- Introduce velvety sour cream, aromatic fresh dill, and tangy white vinegar to the vegetable mixture, stirring gently to distribute seasonings evenly.
- Fold the ingredients with a soft, sweeping motion until each cucumber and onion slice glistens with a smooth, creamy coating.
- Nestle the salad in the refrigerator, allowing the flavors to harmonize and intensify for a minimum of half an hour, which will elevate the overall taste profile.
- When ready to serve, give the salad a final gentle stir to reinvigorate the dressing and present a refreshingly cool, creamy side dish perfect for warm days or as a complementary accompaniment.
Notes
- Choose English cucumbers for a crisp, seedless texture that enhances the salad’s smoothness.
- Use full-fat sour cream to maintain the rich, creamy consistency while keeping the dish keto-friendly.
- Drain excess liquid from cucumbers by salting and resting them for 10 minutes to prevent watery results.
- Experiment with fresh or dried dill based on availability, adjusting quantities to personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 95
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg