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Creamy Cucumber Salad

Creamy Cucumber Salad: A Refreshing Taste of Summer

Creamy Cucumber Salad is a light and refreshing side dish, perfect for summer barbecues and picnics.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2–3 pieces Cucumbers Firm and crisp for best texture
  • 1 teaspoon Salt Essential for drawing out moisture
For the Dressing
  • 1 cup Sour Cream Rich creaminess, Greek yogurt is a low-calorie alternative
  • 2 tablespoons Fresh Dill Bring fresh aroma
Optional Add-ins
  • 1/2 cup Red Onion Adds crunch and flavor
  • 1/2 cup Cherry Tomatoes For color and sweetness
  • 1/2 cup Bell Peppers Additional texture and color

Equipment

  • Colander
  • mixing bowl
  • spatula
  • paper towels

Method
 

Instructions
  1. Wash and slice 2–3 firm cucumbers into thin rounds. Place in a colander and sprinkle generously with salt. Let sit for about 10–15 minutes.
  2. Combine 1 cup of sour cream and 2 tablespoons of freshly chopped dill in a mixing bowl. Stir gently until well blended.
  3. Rinse the cucumbers under cold water to remove excess salt. Pat dry with paper towels.
  4. In a large bowl, combine the dried cucumbers and creamy dressing. Mix gently until evenly coated.
  5. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  6. Stir before serving. Transfer to a serving bowl and enjoy cold.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Select firm, unwaxed cucumbers to prevent sogginess. Store leftovers in an airtight container for up to 3 days. Freezing is not recommended.

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