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Creamy Dill Cucumber Salad

This cucumber salad features thinly sliced fresh cucumbers coated in a creamy dressing infused with fresh dill. The dish has a crisp, crunchy texture with a smooth, herbaceous coating that highlights the bright flavors of summer produce.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably seedless or English cucumbers for less water
  • 1/4 cup fresh dill finely chopped
  • 1/2 cup sour cream or Greek yogurt for a lighter version
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon honey optional, for a touch of sweetness
  • to taste salt and black pepper adjust to preference

Equipment

  • Chef’s knife
  • Cutting Board
  • Mixing bowl
  • Spoon or Spatula
  • Measuring spoons
  • Peeler (optional)

Method
 

  1. Thinly slice the cucumbers crosswise with a sharp knife or a mandoline for even, delicate rounds.
  2. Place the cucumber slices in a mixing bowl, spreading them out evenly.
  3. Add the finely chopped dill and minced garlic to the bowl, distributing them evenly over the cucumbers.
  4. In a separate small bowl, whisk together the sour cream, lemon juice, honey, salt, and pepper until smooth and combined.
  5. Pour the creamy dressing over the cucumber slices and gently toss everything together until evenly coated.
  6. Adjust the seasoning with more salt, pepper, or lemon juice if desired, then give the salad a final gentle toss.
  7. Serve immediately or refrigerate for 10-15 minutes to allow flavors to meld and cool the salad.

Notes

For a variation, substitute Greek yogurt for sour cream for a tangier, lighter option. The salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 hours.