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Creamy Cucumber Salad

A light and refreshing creamy cucumber salad that pairs perfectly with grilled meats and is a great standalone snack.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cucumber and Dressing Ingredients
  • 2 large cucumbers Look for firm cucumbers with vibrant skin.
  • 1 cup sour cream Can substitute with coconut yogurt or cashew cream for a dairy-free option.
  • 2 tablespoons white vinegar
  • 1 tablespoon dill weed
  • 1 teaspoon garlic powder Adjust based on preference.
  • to taste Salt and pepper Season to taste.

Method
 

Preparation
  1. Peel the cucumbers if desired, then slice them thinly, making them translucent to soak up the dressing.
Mixing the Dressing
  1. In a large bowl, combine sour cream, white vinegar, dill weed, garlic powder, salt, and pepper. Stir until smooth, avoiding overmixing.
Combine Ingredients
  1. Add the sliced cucumbers to the bowl and gently toss them in the dressing until well coated.
Chill
  1. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Serve in a clear bowl to show off the vibrant cucumber color. Add lemon juice for extra flavor. Store in an airtight container in the refrigerator for up to 2 days. Avoid freezing due to water content in cucumbers.