Refreshing Dill Cucumber Salad for a Quick, Creamy Treat

A quick and refreshing Dill Cucumber Salad that is low-carb and perfect for summer dishes.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 55

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Fresh English Cucumbers Regular cucumbers can be used but will differ in texture.
1/2 cup Sour Cream Can substitute with mayonnaise or Greek yogurt.
3 tablespoons Chopped Fresh Dill Use less if using dried dill.

For the Dressing

2 tablespoons White Vinegar Offers tangy acidity.
1 clove Minced Garlic Fresh garlic adds better flavor.
to taste Salt Adjust to your liking.
1 tablespoon Sugar Can be omitted for keto.
to taste Pepper Adds a hint of spice.

Equipment

mixing bowl
sharp knife
spatula

Method

Step-by-Step Instructions

Slice the Cucumbers: Rinse the cucumbers, thinly slice them into rounds or half-moons, and place in a large mixing bowl.
Prepare the Dressing: In a separate bowl, combine sour cream, chopped dill, white vinegar, and minced garlic. Mix until creamy.
Combine the Ingredients: Pour the dressing over the cucumbers and gently toss to coat.
Season the Salad: Sprinkle with salt and pepper, and adjust seasoning to taste.
Chill or Serve: Serve immediately or refrigerate for about 30 minutes to meld flavors.
Garnish and Enjoy: Garnish with extra dill and serve as a side dish.

Nutrition

Serving: 1servingCalories: 55kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed chilled. Store in an airtight container for up to 3 days in the fridge. Avoid freezing as it affects texture.

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