Creamy Cucumber Dill Salad
I don’t know about you guys, but the last thing I want to do during the summer is turn on the oven and cook. So, I’ve been spending a lot of time lately throwing together dishes that are quick, easy and, most importantly, don’t require any cooking. This Creamy Cucumber Dill Salad was one such dish born out of necessity and has quickly become my new obsession. Using just a handful of ingredients, it comes together in about 20 minutes and has a light and refreshing taste that’s perfect for summer! A keto-friendly, gluten-free, vegetarian recipe the whole family will enjoy!
To make this creamy cucumber dill salad, begin by cutting the cucumbers with a mandoline slicer. I like to set the mandoline slicer on it’s thinnest setting for this salad, which is typically 1/16″ – 1/8″. You can peel the cucumber if you prefer, but I like to leave the skins on for an extra pop of colour!
Once the cucumbers are sliced, spread them out on a baking sheet and sprinkle with salt. The salt helps pull out some of the excess moisture in the cucumbers. This prevents the salad from becoming too soggy in the fridge. While the cucumbers are being salted, you can make the creamy dill dressing. Simply mix the sour cream, vinegar, minced dill, Swerve and garlic powder in a bowl, stir and set aside.
After the cucumbers sit for 15 minutes, pat them dry with some paper towels and transfer to a bowl with the sliced onions. Pour the dill dressing over the cucumber and onion and mix to combine, as pictured below.
I think the refreshing taste of cucumbers and dill lend themselves especially well to backyard BBQs and summer potlucks. For a fuss-free, casual meal, try serving this salad as a side to hamburgers or veggie burgers. It would also go well with barbecued salmon filets or chicken breasts, or with other side salads as a lighter lunch.
This cucumber salad is best enjoyed immediately after making it when the cucumbers are at their crunchiest! Leftovers can become a bit watery in the fridge even if you’ve gone through the process of salting the cucumbers and pulling out the excess moisture. Because of that, I recommend only making as much as you know you’ll finish in one day. If you’re only serving one or two people, try halving the recipe.
Try these side salads as a perfect complement to your main, or even on their own as a light lunch:
If you make this Creamy Cucumber Dill Salad, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!
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Creamy Cucumber Dill Salad
- 4 cups sliced cucumber, about 2 cucumbers or 500g
- 1 tablespoon salt
- 1/2 cup thinly sliced red onion, about half an onion or 40g
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons freshly chopped dill
- 1 teaspoon Swerve granular sweetener
- 1/2 teaspoon garlic powder
- Using a mandoline slicer on the thinnest setting, slice the cucumbers. Place cucumber slices on a baking sheet and sprinkle with the salt. Let sit for 15 minutes then pat dry with paper towels. Transfer the cucumber to a large bowl and add the sliced onion.
- Mix the sour cream, white vinegar, dill, Swerve and garlic powder in a small bowl. Pour the dressing over the cucumbers and onion and mix well.
- Serve immediately.
No idea what Swerve is. Looks like a great recipe and have a garden full of cucumbers so much needed.
Can I just use actual sugar? How much?