Recipe by Brandilynn7
"The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden."
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reduced-fat sour cream (such as Daisy®)
fresh lemon juice
chopped fresh dill
cucumbers, halved lengthwise and thinly sliced crosswise
thinly sliced red onion
coarse salt and ground black pepper to taste
This was my dinner tonight. I did not have fresh dill, I used one teaspoon dried dill weed. I also added a pinch of sea salt. I made no other changes. Not only was it delicious, it was low in calories and carbs which tickled me. This. Is. AWESOME. I know I will be making this recipe a lot this summer. NOTE: You know, this would make a GREAT base for tzakiki sauce, too.
I thought this kind of tasted like a salad version of taziki. I made a 1/2 recipe and used seedless English cucumbers. I had to sub dry dill, because it was all I had. I did 3/4 tsp. dry for half the recipe. It seems to wilt the cucumbers kind of fast, with the lemon juice. However, although it wasn't a favorite salad of mine, I would consider mixing up the dressing part, again, just for dipping vegetables.
Very nice light and refreshing salad! Plus it's a perfect way to use up fresh cucumbers from the garden! I added a little salt to the thinly sliced the cucumber and let that set for about twenty minutes to let the cucumbers produce their own water then drained. I also used white wine vinegar vs. lemon juice as it's a bit milder. I chilled it for a couple of hours and it was delicious! A very nice combination of flavors and a great summer side dish - thanks!
Cucumber salad just the way we like it - with fresh and light lemon juice rather than vinegar, and no sugar. I also loved the addition of the very thinly sliced red onion which gave it just a little bit of a bite.
The original recipe for this called for 3 cucumbers. Because my grandparents had their own garden, they always used homegrown vegetables, which were grown without pesticides and picked before the deer and animals could get them. This means that they were smaller than the cucumbers you often find in the grocery store today. Because of this, you may need to increase the sour cream in this recipe, depending on how much cucumber you have. When I mnade this using 3 large cucumbers from the grocery store, I ended up putting a cup of sour cream. Adjust accordingly and also to your personal preferences. The best way to make this is to add what you like! More dill, less onion, greek yogurt... This is very versatile.
Delicious! I didn't have fresh dill or red onion, so i used 1 tsp dried dill and finely sliced green onion. Usually make this salad with vinegar and a bit of sugar...was out of vinegar, so tried this one using lemon and no sugar. Have to say, I like it better! Big hit with the family. Also, used a dash of seasoning salt instead of plain salt. Oh, and for slicing the cucumbers super thinly, I use the slicer side of my cheese grater. Fast and efficient!
loved it! great way to use cucumbers!. Another reviewer compared it to tziki and it really does have that flavor to it. its light yet flavourful. great as a dinner side dish or a light lunch. will make again!
This was such a fabulous, light summer salad! The onion and dill taste great and complement the cucumber. I'll be making this again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Nina's Cucumber Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 23
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