Ingredients
Scale
- 2 large fresh cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt for a healthier twist
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: 1 teaspoon honey or agave syrup for a touch of sweetness
Instructions
- Start by thoroughly washing the cucumbers. Using a sharp knife or a mandoline slicer, thinly slice the cucumbers. For an elegant presentation, you can also cut them into ribbons or half-moons.
- In a small bowl, combine the sour cream or Greek yogurt with lemon juice, chopped dill, salt, and pepper. Taste and adjust the seasoning as needed. If you prefer a sweeter touch, stir in honey or agave syrup.
- Add the sliced cucumbers to the dressing and gently toss until evenly coated. For the best flavor, let the salad rest in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release some water over time, so give the salad a gentle stir before serving again.
- For a crunchier texture, consider adding fresh cucumbers just before serving if keeping for longer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Quick Recipes
- Method: No-Cook
- Cuisine: International, Summer Recipes
- Diet: Vegetarian, Low-Calorie, Keto-Friendly
Nutrition
- Serving Size: 1 cup
- Calories: ninety Kcal
- Sugar: 2 grams
- Sodium: 150 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 10 milligrams