Description
A refreshing creamy cucumber salad with a tangy dressing, perfect for summer picnics and barbecues.
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar (optional for a touch of sweetness)
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional for an extra kick)
- 1 small red onion, thinly sliced (optional)
- ½ cup cherry tomatoes, halved (optional for color and sweetness)
Instructions
- Start by washing and slicing your cucumbers. Sprinkle them with salt and let them sit for 10-15 minutes to draw out excess moisture.
- In a mixing bowl, combine your sour cream, apple cider vinegar, dill, sugar, garlic powder, salt, and pepper. Stir until you have a smooth and creamy dressing.
- Once your cucumbers are prepped, pat them dry with a paper towel. Add them to the bowl with the dressing.
- Toss the cucumbers gently in the creamy mixture until they’re fully coated. If adding red onion or cherry tomatoes, fold these in now.
- Let the salad chill in the refrigerator for about 30 minutes before serving.
Notes
For a vegan version, substitute sour cream with cashew cream or plant-based yogurt. It’s also gluten-free!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg