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.
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.
How to prepare:
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.