Creamy Dill Cucumber Salad
Cool, creamy, and lightly tangy, this cucumber salad pairs beautifully with grilled meats, seafood, or simple roasted potatoes. Fresh dill and a touch of lemon keep it vibrant and balanced.
Servings 4
Calories 110kcal
Ingredients
- 2 large English cucumbers thinly sliced
- ½ tsp fine sea salt for drawing out moisture
- ¾ cup sour cream or plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp white wine vinegar
- 1 –2 tbsp fresh dill finely chopped
- 1 tbsp fresh chives finely chopped
- ¼ tsp black pepper
- ½ tsp sugar optional, balances acidity
Instructions
- 1️⃣ Prep Cucumbers
- Slice cucumbers thinly (a mandoline works well).
- Toss with salt and let sit 10–15 minutes.
- Drain and gently pat dry with paper towels.
- (This prevents a watery salad.)
- 2️⃣ Make Dressing
- In a bowl, whisk sour cream (or yogurt), lemon juice, zest, vinegar, dill, chives, pepper, and sugar (if using).
- 3️⃣ Combine
- Fold cucumbers into dressing until evenly coated.
- 4️⃣ Chill
- Refrigerate 20–30 minutes for best flavor.
Notes
📊 Approximate Nutrition (Per Serving, 1/5 recipe)
Calories: ~110
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 240 mg
Total Carbohydrates: 5 g
Sugars: 3 g
Protein: 2 g
(Values are estimates and vary by brand.)
🌿 Variations
• Add thinly sliced red onion for sharpness
• Stir in a spoon of Dijon mustard for depth
• Swap sour cream for all Greek yogurt for lighter texture
• Add cherry tomatoes for color
• Stir in a spoon of Dijon mustard for depth
• Swap sour cream for all Greek yogurt for lighter texture
• Add cherry tomatoes for color