Creamy Cucumber Salad: Your Go-To Summer Refreshment

Enjoy a refreshing Creamy Cucumber Salad—a perfect low-carb side dish for your summer gatherings.

Print Recipe Pin Recipe

Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 83

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Freshness and crunch; use English or Kirby for best flavor.
1 small Red Onion Adds a sharp, tangy flavor; soak in vinegar for milder taste.
2 tablespoons Fresh Dill Provides an aromatic, herbaceous note; substitute with dried dill.

For the Dressing

1 cup Sour Cream Provides creaminess; substitute with Greek yogurt for lighter option.
2 tablespoons Olive Oil Adds richness; can be replaced with avocado oil.
2 tablespoons White Wine or Champagne Vinegar Adds acidity; apple cider vinegar works as alternative.
1 teaspoon Sugar Balances acidity; substitute with honey or low-calorie sweetener.
1 teaspoon Garlic Powder Enhances flavor; fresh minced garlic can be used.
1 teaspoon Kosher Salt Seasoning, adjust to taste.
1 teaspoon Fresh Cracked Pepper Seasoning, adjust to taste.

Equipment

mixing bowl
whisk
knife

Method

Step-by-Step Instructions for Creamy Cucumber Salad

Wash cucumbers thoroughly under cold water. Thinly slice cucumbers and red onions, aiming for uniform thickness. Place in a large mixing bowl.
In a separate bowl, whisk together sour cream, olive oil, white wine vinegar, sugar, garlic powder, kosher salt, and pepper until smooth.
Pour the dressing over cucumbers and onions. Gently fold in chopped dill, ensuring every slice is coated.
Cover mixing bowl tightly and chill in the refrigerator for about 30 minutes.
Remove from refrigerator, toss again to redistribute dressing and flavors. Serve immediately or keep chilled.

Nutrition

Serving: 1cupCalories: 83kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to preserve crunchiness.

Tried this recipe?

Let us know how it was!