Cucumber Salad

Cucumber salad

This cucumber salad is light, refreshing, low-fat, and a super summer side dish!

During the summer months, I love making simple sides that require no cooking. The ones where you just toss some ingredients together, and you’re good to go. One of my favorite summer sides is this recipe for Corn, Black Bean, Avocado, and Tomato Salad, but a close second is this Cucumber Salad. It’s light, refreshing, and simple.

I had every intention of starting a garden this year, but it just never happened! I got as far as to plant a few herbs in some containers, and called it a day. There’s nothing I love more than fresh cucumbers from the garden, which would be just excellent in this recipe. Unfortunately I had to resort to using an English cucumber (long, thing, typically wrapped in plastic) from the grocery store. If I’m buying cucumbers from the grocery store, the English ones are what I tend to pick for a few reasons – first, they’re not waxed, so I can leave the skin on. Secondly, the seeds are a lot smaller, so it almost seems as if it’s a seedless cucumber. Taste-wise, they tend to be a pinch sweeter, less bitter than traditional cucumbers.

If you’ve got fresh cucumbers from your garden, definitely use those, but if not, an english cucumber is a good alternative! Traditionally this recipe is made with purple onion, but for me, raw onion and cucumber just should not go together. The single ingredient in this recipe that makes it a stand-out is the dill. Fresh or dried, it doesn’t matter, the dill in this cucumber salad really shines!

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Cucumber Salad

Cucumber salad

Prep Time: 5mn
Cook Time: N/A
Total Time: 1hr 5mn

INGREDIENTS

  • 1 English Cucumber, very thinly sliced
  • Juice from one lemon
  • 2 tablespoons low-fat sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill, or 1 teaspoon fresh dill
  • 1/2 teaspoon sugar
Need to convert the measurements? Click here!

DIRECTIONS

  1. In a medium sized bowl, combine lemon juice, sour cream, salt, pepper, sugar, and dill. Stir in cucumbers.
  2. Cover, and chill for one hour in the refrigerator before serving.

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Comments (35)

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  1. Fresh and light..this is a perfect summer salad.

  2. Perfect timing. I just harvested 14 cucumbers from my garden and this is exactly the kind of recipe I was looking for, simple.

  3. @Tina – Yes!!! Absolutely delicious! Perfect way to use those summer cucumbers! :)

  4. this is good, however i still prefer to have mine with heavy cream instead of sour cream based

  5. This is wonderful! Has everything I like…easy AND delicious!

  6. I loved making this for my Memorial Day party, only problem I had was mine turned out really watery I am guessing it was the cucumbers.

    • This does tend to get watery because of the cucumbers. I’ve made it for years and have learned to put it together at the last minute. Also a good idea is to soak the cucumbers in salt water. Onion are a great addition as well!!

    • I’m guessing the cucumbers too, Kathryn. Haven’t ever had it turn out runny. Maybe slice the cucumbers and let them sit in a colander for a bit so that any of the excess water can drain from them.

    • I made it again tonight and that seemed to do the trick. Thanks! I always like your recipes!

  7. My wife loved it and there’s other recipes that I did and they were very good

  8. Mom used to make something similar but she used chives & a little hot sauce.

  9. My mother used to make “dilly-cumbers” as me and my twin sister used to call them. This dish meant “SUMMER” to us…well, at least to me it did! Thank you for sharing!!

  10. Grew up with garden cucumbers and onions paired. To me, they are perfect together. Will be putting onions in mine.

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