Creamy Cucumber Salad
This Creamy Cucumber Salad recipe is the perfect salad for spring and summer! It's filled with wonderful fresh flavors from dill, red onion, and lemon juice. Serve it as a side dish at a BBQ or picnic, or eat it for lunch with your favorite sandwich. It's easy to make in just 10 minutes!
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lemon juice, or white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh dill
- 1 pound english cucumber, sliced
- ¼ red onion, thinly sliced
Instructions
- In a large bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper and dill.
- I recommend using a mandoline, while wearing cut-resistant gloves, to thinly slice the cucumbers. If you don’t have a mandoline, use a sharp knife to thinly slice the cucumbers, then the red onion. Wrap the sliced cucumber in paper towels and gently press out any excess moisture so it doesn’t water down the salad.
- Add the sliced cucumbers and sliced red onion to the dressing and toss to combine. Place in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- If you’re using an english cucumber (which I recommend) you do not need to peel the cucumber before making the salad. The skin is super thin and edible. But if you prefer the cucumber without the skin, feel free to peel the cucumber before you slice it.
- Store any leftover salad in an airtight storage container in the fridge for up to 3 days. Give it a good stir before serving.
Nutrition Facts
Calories 100kcal (5%)Carbohydrates 5g (2%)Protein 1g (2%)Fat 9g (14%)Saturated Fat 2g (10%)Polyunsaturated Fat 4gMonounsaturated Fat 2gCholesterol 10mg (3%)Sodium 452mg (19%)Potassium 142mg (4%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 153mg (3%)Vitamin C 5mg (6%)Calcium 26mg (3%)Iron 0.3mg (2%)
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