It’s one of my favorites since it’s such a basic salad with so much flavor. This salad is no-fuss in every manner, thanks to the crisp cucumbers, creamy sauce, and fresh dill. It’s simple to prepare, great for preparation ahead of time, and keeps nicely in the fridge.
Ingredients:
1 ½ lbs. cucumbers
½ medium purple or yellow onion, thinly sliced
1 Tbsp. fresh or frozen dill, chopped
¾ cup sour cream
½ Tbsp. fresh lemon juice, from ½ small lemon
2 small garlic cloves, pressed
½ tsp. sea salt and pinch black pepper.
preparation:
Step 1:Combine ¾ cup sour cream, ½ Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, ½ tsp salt and a pinch of pepper to taste.
Mix together and set aside while prepping salad.
Step 2:Slice the cucumbers into thin rounds, and place in a mixing bowl and add the sliced onion.
Add the sauce into the salad and mix together to coat cucumbers before serving.
Tips and variations:
•You can refrigerate for 3-4 hours before serving.
•You can add the creamy sour cream dressing to the cucumber salad just before serving for a more crispy taste.
•You can use Greek yogurt instead of lemon if you want.
