Creamy Cucumber Salad
creamy and crunchy easy cucumber salad that's ready in just 10 minutes. Made with sour cream, fresh dill, garlic, onions, lemon juice, and olive oil.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Diet: Low Fat
Servings: 4
- 1 large English Cucumber thinly sliced
- 1 small red onion thinly sliced
- 1/2 cup sour cream or dairy-free plain yogurt
- 2 tbsp fresh dill chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder or 1 garlic clove minced
- Kosher salt and ground pepper to taste
Using a sharp knife thinly slice the cucumber and red onion and add them to a salad bowl.
In a small bowl whisk the remaining ingredients. Add the creamy dressing over the cucumber and toss to coat.
Serve immediately and enjoy!
- use any cucumber of choice. we do love English cucumbers for this recipe.
- sour cream: this can be substituted with Greek yogurt or any dairy-free plain yogurt for a vegan option.
- you may use either garlic powder or garlic cloves.
- fresh dill is preferred but if you can't find any use dried dill.
- avocado oil will work well in place of olive oil
- You can make this ahead and store the dressing separately and just mix it when ready to serve.
- store leftovers in the fridge for up to 3 days.
- do not freeze.
Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 116mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg