Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar (optional for balance)
- Salt and freshly ground black pepper to taste
- 1 small red onion, thinly sliced (optional)
Instructions
- Preparing the Cucumbers: Wash the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline slicer for uniform pieces. Place the sliced cucumbers in a large mixing bowl.
- Making the Creamy Dressing: In a small bowl, combine sour cream (or Greek yogurt), mayonnaise, lemon juice, and honey if using. Whisk until smooth and well blended. Add chopped dill, and season with salt and pepper to taste.
- Assembling the Salad: Pour the creamy dressing over the cucumber slices. Toss gently until the cucumbers are evenly coated. Add thinly sliced red onions if desired and toss again.
- Chill and Serve: Cover and refrigerate the salad for about 5–10 minutes before serving to allow flavors to meld. Serve chilled as a light appetizer or side dish.
Notes
- Use chilled ingredients for extra freshness.
- Thinly slice the cucumbers for a tender bite.
- Adjust the dressing ingredients to suit your taste — add more dill or lemon for extra zest.
- This salad can be stored in an airtight container in the fridge for up to 2 days—perfect for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg