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