Cucumber Salad

Cucumber Salad

Refreshing and tart, this side dish will liven up your meal.

Cucumber Salad
Makes About 6 Servings
  • 2 pounds English cucumbers (about 4 medium), thinly sliced crosswise
  • 1 teaspoon kosher salt, divided
  • ¼ cup sour cream
  • 1 teaspoon lightly packed lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • 1 small red onion, halved and thinly sliced
  • ¼ cup chopped fresh dill
  1. In a large colander, toss together cucumber and ½ teaspoon salt. Place colander over a large bowl or in sink and let drain for 30 minutes at room temperature.
  2. Meanwhile, in a large bowl, whisk together sour cream, lemon zest and juice, oil, mustard, remaining ½ teaspoon salt, and pepper.
  3. Gently pat cucumbers dry with a paper towel. Add cucumbers, onion, and dill to sour cream mixture, tossing gently to combine.



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