🥒 Creamy Cucumber Salad with Dill and Red Onion
This easy cucumber salad is crisp, tangy, and creamy, made with fresh ingredients and a punch of flavor from dill and lemon. It’s refreshing, takes minutes to prep, and makes a fantastic companion to grilled meats or sandwiches.
📝 Ingredients:
- 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
- 1/2 small red onion, very thinly sliced
- 1/2 cup sour cream (or plain Greek yogurt for a healthier twist)
- 1 tbsp mayonnaise (optional, for richness)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice (or white vinegar)
- 1/2 tsp garlic powder (or 1 clove garlic, minced)
- Salt and pepper to taste
Optional Add-ins:
- 1 tsp Dijon mustard (for a tangy depth)
- 1/2 tsp sugar or honey (if your cucumbers are very bitter)
🔥 Instructions:
- Prep the Veggies:
Slice cucumbers and onions as thin as possible (a mandoline is perfect for this). Lightly salt the cucumbers and let them sit in a colander for 10–15 minutes to draw out moisture. Pat dry with a paper towel. - Make the Dressing:
In a mixing bowl, whisk together sour cream, mayo (if using), dill, lemon juice, garlic powder, and a pinch each of salt and pepper. - Combine:
Add the cucumbers and onions to the bowl and gently toss to coat everything in the creamy dressing. - Chill:
Refrigerate for 15–30 minutes before serving to let flavors meld. Garnish with more fresh dill if desired.
📌 Notes:
- English cucumbers are preferred for their thin skin and fewer seeds.
- You can slice the cucumbers ahead of time, but mix just before serving to avoid excess wateriness.
- Use vegan mayo and plant-based yogurt to make it dairy-free.
💡 Tips:
- Want extra crunch? Add thin-sliced radishes or celery.
- If you’re short on time, skip the salting step, but the salad may be a little more watery.
- For a less creamy version, use more lemon juice and just a spoonful of sour cream.
🍽️ Servings:
Serves 4 as a side
Serves 2 as a light lunch or main salad
🧮 Nutritional Info (per serving, approx):
- Calories: 90 kcal
- Fat: 6g
- Carbs: 6g
- Protein: 2g
- Fiber: 1g
- Sodium: 180mg
(Using Greek yogurt instead of sour cream lowers fat and raises protein.)
✅ Benefits:
- Hydrating: Cucumbers are 96% water — perfect for summer
- Low-Cal & Low-Carb: Light, clean eating without sacrificing flavor
- Gut-Friendly: With Greek yogurt or sour cream, it’s probiotic-rich
- Beginner Friendly: No cooking, just mix, chill, and enjoy!
- Versatile: Works great with salmon, grilled chicken, or sandwiches
❓ Q&A:
Q: Can I make this ahead?
A: Yes, but for best texture, eat within 24 hours. Stir before serving if liquid separates.
Q: Can I add protein to make it a full meal?
A: Yes! Add chickpeas, grilled chicken, or tuna for a more filling salad.
Q: Can I use regular cucumbers?
A: You can, but peel and deseed them first for the best texture.
Q: How do I reduce the watery texture?
A: Salting and draining the cucumbers beforehand helps. You can also serve with a slotted spoon.