Diary of a Chef · Just Chefn Around
Cucumber Salad with Sour Cream and Dill
Ingredients
- 1/2 cup reduced-fat sour cream
- 2 tbsp fresh lemon juice (from 1 lemon)
- 2 tbsp chopped fresh dill, plus more for garnish (optional)
- to taste kosher salt and black pepper
- 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
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Download on the App StoreInstructions
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1Make the dill dressing
In a medium bowl, whisk the sour cream, lemon juice, and chopped dill. Season with salt and pepper until smooth.
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2Toss cucumbers and serve
Add the sliced cucumbers to the dressing and toss to coat. Garnish with more fresh dill if desired. Serve immediately, or cover and refrigerate for up to 4 hours.
Get it in your kitchen
Drop your email — recipes like this, plus the app that cooks them with you, timers and all.
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Check your email to confirm ✓
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Download on the App StoreShared from Just Chefn Around