Description
Creamy Cucumber Salad is a light, refreshing dish made with crisp cucumbers, tangy sour cream, and fresh dill. It’s the perfect side for summer barbecues, picnics, or a simple family dinner. This salad balances creaminess with acidity and crunch, and can easily be customized with extra add-ins.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Optional: 1/4 cup Greek yogurt (to replace or mix with sour cream)
- Optional: 1 tablespoon chopped fresh parsley or basil
- Optional: 1/2 cup halved cherry tomatoes
- Optional: 1/2 avocado, diced
Instructions
- In a large bowl, combine sliced cucumbers and red onion.
- In a separate bowl, whisk together sour cream, white vinegar, dill, sugar, salt, and garlic powder until well combined.
- Pour the dressing over the cucumbers and onions. Toss gently to coat evenly.
- If using, mix in Greek yogurt, cherry tomatoes, avocado, or additional herbs.
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- Serve chilled and garnish with extra dill or herbs if desired.
Notes
- Use seedless cucumbers or remove seeds for best texture.
- For extra crunch, salt cucumbers and let sit for 10 minutes, then drain before mixing.
- This salad is best enjoyed the same day it’s made but can be stored in the fridge for up to 24 hours.
- Adjust sweetness and acidity to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: creamy cucumber salad, cucumber dill salad, summer salad, tangy cucumber dish, easy side dish