Lemon and dill cucumber salad
Lemon and Dill Cucumber Salad features crisp cucumbers tossed in a tangy dressing made with lemon, dill, and sour cream. This refreshing salad is perfect for summer days or as a light side dish.
Cook time 0 min
Prep time 15 min
Ingredients:
1 tsp lemon zest4 tbsp lemon juice
2 tbsp dill
2 tsp sugar
1/4 cup sour cream
2 cucumbers
The Lemon and Dill Cucumber Salad is a refreshing and tangy side dish perfect for hot summer days or as a light accompaniment to your main course. The combination of crisp cucumbers, zesty lemon, and fragrant dill creates a delicious and healthy salad that's both simple to prepare and bursting with flavor.
Instructions:
- Wash the cucumbers thoroughly under running water.
- Use a vegetable peeler to optionally peel strips off the cucumbers, creating a decorative pattern, or leave the skin on for extra texture and color.
- Slice the cucumbers thinly using a sharp knife or a mandoline slicer. Place the cucumber slices in a large mixing bowl.
- In a small mixing bowl, combine the lemon zest, lemon juice, chopped dill, and sugar.
- Stir until the sugar is fully dissolved.
- Add the sour cream to the mixture and whisk together until smooth and creamy.
- Pour the lemon-dill dressing over the cucumber slices.
- Gently toss the cucumbers with the dressing until they are evenly coated.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the cucumbers to become cold and crisp.
- Before serving, give the salad another gentle toss to ensure even coating of the dressing.
- If desired, garnish the salad with a little more fresh dill or a sprinkle of lemon zest for an extra touch of flavor and color.
- Serve the Lemon and Dill Cucumber Salad chilled as a refreshing side dish for your meal.
This Lemon and Dill Cucumber Salad is a quick and easy recipe that brings a burst of fresh flavors to your table. Whether you're serving it at a summer barbecue or as a light side dish, its zesty and creamy dressing will surely impress your guests. Enjoy the crispness of the cucumbers paired with the bright lemon and aromatic dill for a truly delightful salad experience.
Lemon and dill cucumber salad FAQ:
Chill the Lemon and Dill Cucumber Salad for at least 30 minutes to allow the flavors to meld and the cucumbers to become cold and crisp.
Yes, you can substitute sour cream with Greek yogurt for a healthier option, or use a vegan yogurt if you're looking for a dairy-free alternative.
Use fresh, crisp cucumbers such as English cucumbers or Persian cucumbers, as they have fewer seeds and a thinner skin, making them ideal for salads.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may become slightly softer after storing.
To reduce excess moisture, slice the cucumbers and sprinkle them with a little salt. Let them sit for about 15 minutes, then drain any excess liquid before tossing with the dressing.
Cooking Tips:
- Use fresh dill for the best flavor. If you can’t find fresh dill, you can substitute with 1 tsp of dried dill.
- To make the cucumber slices more uniform, use a mandoline slicer.
- For added texture and flavor, consider adding thinly sliced red onions or cherry tomatoes.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Taste and adjust the seasoning before serving; you might want to add a pinch of salt or more lemon juice based on your preference.
Nutrition Facts
4 ServingsCalories 60kcal
Protein 1.37g
Carbohydrates 9g
Fiber 0.74g
Sugar 5g
Fat 3.00g
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