This creamy cucumber salad is an easy side dish for any summer BBQ. Bright dill and white-wine vinegar add fresh tartness to cucumbers and red onions. Enjoy this salad the day you prepare it so the ingredients don’t turn watery.
- ½ cup sour cream
- ¼ cup chopped fresh dill
- 2 tablespoons white-wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 English cucumbers, halved and thinly sliced
- ⅓ cup thinly sliced red onion
- Step 1
Whisk sour cream, dill, vinegar, oil, salt and pepper together in a large bowl. Add cucumbers and onion; toss to coat.
To make ahead: Refrigerate for up to 1 day.
Serving Size: 2/3 cup Per Serving: 67 calories; protein 1g; carbohydrates 3.4g; dietary fiber 0.8g; sugars 2.1g; fat 5.6g; saturated fat 2g; cholesterol 9.4mg; vitamin a iu 168IU; folate 15.8mcg; calcium 32.3mg; iron 0.3mg; magnesium 13.8mg; potassium 160.2mg; sodium 201.6mg; thiamin 0.1mg. Exchanges:
1 fat, 1/2 cucumber