Refreshing and tart, this side dish will liven up your meal.
Cucumber Salad
Makes About 6 Servings
Ingredients
- 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
Instructions
- 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.
- Meanwhile, in a large bowl, whisk together sour cream, lemon zest and juice, oil, mustard, remaining ½ teaspoon salt, and pepper.
- Gently pat cucumbers dry with a paper towel. Add cucumbers, onion, and dill to sour cream mixture, tossing gently to combine.
