Creamy Cucumber Dill Salad with a Zesty Twist

Ingredients

- 2 medium hothouse cucumbers, thinly sliced
- 1 cup thinly sliced red onion
- 1 cup plain yogurt
- 1/2 cup sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/4 cup freshly chopped dill
- 2 Kirby cucumbers, diced
- 1/4 cup low-fat sour cream
- 1 tablespoon fresh lemon juice

Instructions

1. Prepare Cucumbers and Onion:
- Slice the hothouse cucumbers into thin rounds and place them in a large mixing bowl.
- Add the thinly sliced red onion to the bowl with the cucumbers.
- Dice the Kirby cucumbers and add them to the bowl.

2. Make the Dressing:
- In a separate bowl, whisk together the plain yogurt, sour cream, low-fat sour cream, champagne vinegar or white wine vinegar, and fresh lemon juice until smooth and well blended.

3. Combine Vegetables and Dressing:
- Pour the prepared dressing over the cucumber and onion mixture.
- Gently toss the ingredients with a spatula or large spoon until they are evenly coated with the dressing.

4. Add Dill:
- Sprinkle the freshly chopped dill over the salad.
- Gently mix the dill into the salad until it's evenly distributed.

5. Chill and Serve:
- Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld together.
- Stir the salad once more before serving to ensure even distribution of dressing.
- Serve chilled and enjoy this refreshing salad as a light lunch.

Preparation Time

PT30M
30 minutes

Total Time

PT30M
30 minutes

Type of Dish

Lunch

Keywords

Cucumber Salad, Dill Salad, Summer Lunch, Healthy Salad, Creamy Cucumber, Yogurt Dressing, Quick Lunch, Light Meal, No Cook Recipe, Refreshing Dish

Recipe Yield

Feeds 4 adults

Calories

750 calories

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