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Creamy Cucumber Dill Salad

This is a cool and creamy salad that features fresh sliced cucumbers and lactose free dairy.

Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Sitting Time: 20 minutes
Total Time: 30 minutes
Makes: 6 Servings
Calories: 55 kcal
Author: Dédé Wilson

Ingredients:

  • 3 small 6-inch (15 cm) (3-ounces/85 g each) Persian cucumbers, ends trimmed
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon kosher salt
  • Pinch salt

Creamy Dressing:

  • 1/2 cup (120 ml) lactose-free sour cream
  • 1/2 cup (120 ml) lactose-free yogurt
  • 1/4 cup (11 g) chopped freshly dill
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped scallions, green parts only
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • Kosher salt

Preparation:

  1. Use a mandoline or a sharp knife to slice the cucumbers crosswise into very thin rounds, about 1/8-inch (3 mm) thick. Place cucumbers in a mixing bowl and toss with the 1 1/2 tablespoons vinegar, kosher salt and pinch of sugar. Let sit for about 20 minutes or until juices exude. Drain well in a wire mesh strainer, gently pressing cucumbers with a silicone spatula; discard liquid.
  2. For the Dressing: In a large mixing bowl gently whisk together the sour cream, yogurt, dill, chives, scallions, vinegar and sugar until smooth. Fold the cucumbers in. Taste and season with salt, if desired. Salad is ready to serve or refrigerate for up to 24 hours. Stir gently before serving to recombine cucumbers and dressing. The salad will last longer but the cucumbers will lose some of their texture. We like this as a side dish to grilled food or even piled onto a sandwich.

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Nutrition Facts
Creamy Cucumber Dill Salad
Amount Per Serving
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 97mg4%
Carbohydrates 3g1%
Sugar 2g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.