Creamy Cucumber Salad
A refreshing and creamy cucumber salad perfect for summer meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 English cucumbers or 6–8 small cucumbers
- ½ cup of sour cream or full fat plain Greek yogurt
- ¼ cup of mayonnaise
- ¼ cup of fresh dill plus extra for garnish minced
- 3 Tablespoons of white vinegar
- ½ teaspoon of granulated white sugar
- Salt to taste
- Fresh cracked pepper to serve
Instructions
- Take your cucumbers and slice them into ¼ inch slices and add them to a large bowl.
- Combine the sour cream, mayonnaise, dill, vinegar and sugar in a medium bowl and whisk to fully combine.
- Taste and add salt one pinch at a time, stirring in between until you reach the desired flavor.
- Pour the dressing over the cucumbers and toss to coat.
- Cover and refrigerate for at least one hour to allow the flavors to marinate.
- After one hour, toss the salad, add extra minced dill and fresh cracked pepper to serve.
Notes
- Best served chilled.
- Can be made a day in advance for more flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg