Creamy Cucumber Salad Recipe with Sour Cream and Fresh Dill
A quick and refreshing cucumber salad featuring thinly sliced cucumbers tossed in a creamy sour cream dressing with fresh dill and a hint of lemon. Perfect as a light side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 cup (240 ml) sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Slice the cucumbers thinly, about 1/8-inch (3 mm) thick.
- Place the sliced cucumbers in a colander or bowl and sprinkle with about 1 teaspoon (5 g) of salt. Toss gently and let sit for 10 minutes to draw out excess moisture.
- Drain and pat the cucumbers dry with paper towels to remove liquid.
- In a mixing bowl, combine sour cream, lemon juice, and minced garlic. Whisk until smooth.
- Stir in the finely chopped fresh dill.
- Toss the drained cucumbers gently into the dressing until evenly coated.
- Season with freshly ground black pepper and additional salt if needed. Taste and adjust seasoning.
- Refrigerate the salad for at least 20 minutes before serving to let flavors meld and chill.
Notes
Salting the cucumbers is essential to remove excess water and keep the salad creamy, not watery. For extra crispness, store cucumbers and dressing separately and combine just before serving. You can substitute sour cream with Greek yogurt for a lighter version or use plant-based sour cream for a dairy-free option. Thin slices about 1/8-inch thick keep the salad crisp without sogginess.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 110
- Sugar: 2
- Sodium: 230
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 2
Keywords: cucumber salad, creamy cucumber salad, sour cream salad, fresh dill salad, easy cucumber salad, summer salad, quick side dish