Cucumber Salad

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Cucumber Salad

Cucumber salad is one of summer’s little pleasures, much like cold watermelon, fresh raspberries and chilled soups. It’s the simplest salad, really – cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar and salt, and allowed to macerate in the fridge for a few hours. The result is incredible – tasty, refreshing, and the perfect side to grilled meats and seafood.

Cucumber Salad
 
Prep/Rest
Total time
 
Author:
Recipe type: Sides, Vegetarian, Low-Carb, Gluten-Free, Primal/Paleo
Yield: 2 servings
New quantity:
Ingredients
  • ¼ cup full-fat sour cream
  • 1 tablespoon white wine or champagne vinegar
  • 1 tablespoon chopped dill weed
  • 1 large cucumber, thinly sliced (12 oz)
  • ½ red onion (3 oz), thinly sliced and separated into rings
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. In a large bowl, whisk together the sour cream, vinegar and dill.
  2. Add the cucumbers and onions and mix well.
  3. Cover with a cling wrap and refrigerate for at least 2 hours.
  4. Before serving, sprinkle with the salt and pepper and mix well.
Nutrition Per Serving
Calories: 92; Total Fat: 5g; Carbohydrates: 10g; Sugars: 2g; Sodium: 298mg; Fiber: 2g; Protein: 2g

Cucumber Salad


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