Creamy Cucumber Salad
This creamy cucumber salad is the best refreshing salad for your summer dinner table. I love serving it alongside grilled proteins, but it works anytime you need a fresh and creamy side dish!
Servings: 4
Equipment
Ingredients
For the salad
- 2 English cucumbers thinly sliced
- 1 tablespoon kosher salt
- ½ red onion thinly sliced
- 2 green onions thinly sliced
- 2 tablespoons roughly chopped fresh dill
For the creamy dressing
- ½ cup sour cream or plain Greek yogurt
- 1 ½ tablespoons white wine vinegar or lemon juice
- 1 garlic clove minced
- ground black pepper to taste
Instructions
- Salt the cucumbers. Add the sliced cucumber to a colander and toss with the salt. Set the colander in your sink or on top of a plate, as the salt will pull liquid from the cucumbers. Let this sit for 20 minutes.
- Wash and drain. Rinse the cucumbers with cold water, making sure to remove most of the salt.
- Add ingredients to a bowl. Add the drained cucumber to a mixing bowl along with the red onion, green onion, and fresh dill.
- Make the creamy dressing. In a small mixing bowl, stir together the sour cream, vinegar, garlic, and black pepper.
- Stir together. Pour the dressing on top of the salad and stir to combine.
Notes
- While my original cucumber salad has a smidge of honey for a sweetener, I don't think it's necessary in this creamy version. But of course, you can always add a little honey if you'd like it a bit sweeter.
- For storing in the fridge: This salad is best enjoyed fresh, but leftovers will still keep well in an airtight container for about 2 days. Just remember that the cucumbers will continue to release a little liquid over time, so the dressing may loosen slightly in the fridge.
Nutrition
Calories: 89kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 1758mg | Potassium: 299mg | Fiber: 1g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg