Fresh Cucumber Dill Salad with Creamy Sour Cream Dressing
A quick and refreshing cucumber dill salad with a creamy sour cream dressing, perfect for summer meals and last-minute gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 3 tablespoons fresh dill, finely chopped
- 1/2 cup sour cream (full-fat preferred)
- 2 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- Optional: pinch of sugar or honey
Instructions
- Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them as thin as you can—about 1/8 inch (3 mm) slices.
- Rinse the fresh dill, pat dry, then finely chop about 3 tablespoons.
- In a mixing bowl, combine sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning and add a pinch of sugar or honey if desired.
- Add the sliced cucumbers and chopped dill to the dressing. Gently fold to coat evenly without bruising the cucumbers.
- Cover and refrigerate for at least 20 minutes (up to 1 hour) to let flavors meld and cucumbers soak up the dressing.
- Before serving, stir gently and adjust salt or pepper if needed. Drain excess liquid if cucumbers feel watery.
Notes
For less watery salad, slice cucumbers thin and optionally salt them for 10 minutes before rinsing. Use fresh dill for best flavor. Chill salad before serving to enhance taste. For dairy-free version, substitute sour cream and mayo with vegan alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Fat: 7
- Carbohydrates: 3
- Fiber: 1
- Protein: 4
Keywords: cucumber salad, dill salad, sour cream dressing, summer salad, easy side dish, quick salad, creamy dressing