Description
This refreshing chilled side dish features crisp cucumber slices enveloped in a rich, tangy dressing. By combining garden-fresh English cucumbers with a creamy mayonnaise and sour cream base, this salad offers a perfect cooling contrast to heavy main courses. It is a quick and simple preparation that is ideal for summer picnics, backyard barbecues, or light family dinners, providing a burst of crispness and herbal brightness in every bite.
Ingredients
2 large English cucumbers
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 cup red onion, finely diced
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon juice
1/4 teaspoon black pepper
Instructions
Wash the cucumbers thoroughly and slice them into thin, uniform rounds.
Finely dice the red onion.
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, and fresh dill until smooth.
Add the sliced cucumbers and diced onions into the bowl.
Fold the ingredients gently using a silicone spatula until evenly coated.
Season with freshly cracked black pepper and serve chilled.
Notes
Store in the refrigerator for up to 3 hours to maintain optimal crunch. Using English or Persian cucumbers is recommended because their thin skins do not require peeling.
- Prep Time: 15
- Category: Trending
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of total recipe
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
