Creamy Cucumber Salad

A cucumber salad is one of the easiest and cleanest ways to round out a meal, any time of year. It’s cheap, it’s pretty, it’s so easy to make, and it takes about 10 minutes start to finish.

This version presents such a nice contrast between the crunch of the cucumbers and the onions, and the creaminess of the dressing. And it comes together in about 15 minutes (minus the refrigeration time, which you could skip if you were in a hurry).

What Kind of Cucumber to use in Cucumber Salad

If the skin of your cucumber is quite thin and tender, you don’t have to peel them. Otherwise, peeling the cucumber makes for a more delicate salad. You can also use regular cucumbers, sliced in half, lengthwise, seeded and cut into half moons. Try and use seedless or English cucumbers if you can, as they have fewer seeds and a thinner skin than regular old cucumbers. (Funny that this is one case where being thin skinned is a good thing, said the person who no one would mistake for a thick-skinned person.)

Creamy Cucumber Salad

Cucumber Salad Variations

Sub in 1 cup of sliced scallions, white and green parts, for the red onions if you prefer. You might also think of adding a cup of cooked corn kernels to this for a summery twist. I think for the holidays a half cup or more of pomegranate seeds would be absolutely gorgeous strewn over the top. I also like reasons to say and write the word strewn.

Creamy Cucumber Salad

What to Serve with Cucumber Salad

It would be terrific alongside a burger (here a Greek Turkey Burger, and we held the tzatziki because, you know, cucumber overload is a thing). A scoop of classic potato salad flanks the cucumbers and the burger.

A cucumber salad is one of the easiest and cleanest ways to round out a meal, any time of year. This version presents such a nice contrast between the crunch of the cucumbers and the onions, and the creaminess of the dressing.

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Creamy Cucumber Salad

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Creamy Cucumber Salad

This cucumber salad presents such a nice contrast between the crunch of the cucumbers and the onions, and the creaminess of the dressing.
Yield: 6 People
Prep Time 15 minutes
Refrigeration Time (optional) 1 hour
Total Time 15 minutes

Ingredients

  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced fresh chives
  • Kosher salt and freshly ground pepper to taste
  • 3 cups thinly sliced baby cucumbers
  • 1 medium-size red onion halved and very thinly sliced
  • ½ cup crumbled feta or goat cheese, optional

Directions

  • Mix together the sour cream, lemon juice, lemon zest, dill, chives, salt and pepper in a serving bowl. Add the cucumbers and onion, and toss well to coat evenly with the dressing. Cover and refrigerate for 1 to 5 hours.
  • Distribute the feta or goat cheese over, if using, and toss again. Serve.

Nutrition Information

Calories: 86.04kcal | Carbohydrates: 4.92g | Protein: 2.75g | Fat: 6.53g | Saturated Fat: 4.1g | Cholesterol: 21.09mg | Sodium: 156.75mg | Potassium: 137.98mg | Fiber: 0.57g | Sugar: 2.79g | Vitamin A: 258.81IU | Vitamin C: 4.67mg | Calcium: 95.25mg | Iron: 0.3mg

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