Description
A refreshing and creamy cucumber salad featuring a tangy sour cream dressing with fresh dill, perfect as a light side dish or appetizer. This quick and easy recipe combines crisp cucumbers and sharp red onions with a flavorful blend of lemon juice, garlic powder, and olive oil, creating a cool, flavorful salad that can be served immediately or chilled for later enjoyment.
Ingredients
Scale
Dressing
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers)
- 1 small red onion, thinly sliced (about 1 cup)
Instructions
- Make Dressing: In a large bowl, whisk together sour cream, fresh dill, olive oil, lemon juice, and garlic powder until smooth and well combined. Season with sea salt and black pepper to taste, ensuring the dressing is flavorful.
- Combine Ingredients: Add the sliced cucumbers and thinly sliced red onions to the bowl containing the dressing. Toss gently to coat all the vegetables evenly with the creamy dressing.
- Serve or Chill: You can serve the salad immediately for a fresh crunch, or cover and chill it in the refrigerator for a couple of hours to allow the flavors to meld and the cucumbers to soften slightly.
Notes
- For extra crunch, use Persian cucumbers or mini seedless cucumbers.
- Adjust garlic powder and dill to taste for a stronger flavor.
- Chilling the salad enhances the flavor and allows it to become more creamy and refreshing.
- Can be made a few hours ahead but best served within 24 hours.
- For a lighter version, substitute sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
