Creamy Cucumber Dill Salad
A quick and refreshing creamy cucumber dill salad with red onion, perfect as a light side dish that combines crisp cucumbers, tangy dressing, and fresh dill.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium cucumbers, thinly sliced (English cucumbers recommended)
- ½ small red onion, thinly sliced
- ½ cup (120 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Wash and dry cucumbers. Slice thinly into rounds about 1/8-inch thick. Set aside.
- Peel and thinly slice ½ small red onion. Soak slices in cold water for 5 minutes, then drain and pat dry.
- In a medium bowl, combine sour cream, mayonnaise, lemon juice, and garlic powder. Whisk until smooth. Season with salt and pepper.
- Finely chop fresh dill and stir into the dressing.
- Add sliced cucumbers and drained red onions to the bowl with dressing. Gently toss to coat evenly.
- Cover and refrigerate for at least 15 minutes to marinate and chill.
- Before serving, taste and adjust salt or lemon juice if needed. Toss gently and serve chilled.
Notes
Soak red onion slices in cold water to mellow sharpness without losing crunch. Use a sharp knife or mandoline for thin cucumber slices. Chill salad for at least 15 minutes before serving for best flavor. Salad keeps up to 2 days refrigerated; stir before serving again. For dairy-free version, substitute sour cream and mayo with vegan mayo or coconut yogurt. Optional add-ins include toasted nuts, radishes, or a pinch of smoked paprika for variation.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 90
- Fat: 7
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, creamy cucumber salad, dill salad, quick side dish, summer salad, easy cucumber salad, red onion salad