Dill Cucumber Salad
A refreshing cucumber salad with creamy dill dressing, perfect for summer gatherings, light lunches, or as a side dish with grilled meats and seafood.
Ingredients
Instructions
- Mix sour cream, cider vinegar, sugar, dill, salt, and pepper in a bowl.
- Gently toss in the sliced cucumbers and red onions.
- Stir gently to combine all ingredients.
- Cover and refrigerate until ready to serve.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of fat-free sour cream. You can also add a splash of lemon juice for extra brightness. If you prefer a crunchier salad, add some diced bell peppers or radishes. Fresh dill is best, but dried dill can work in a pinch. This salad is perfect for summer barbecues or as a refreshing side dish with any American recipes.
Serving Suggestions
Serve this dill cucumber salad chilled as a side dish at barbecues or picnics. It pairs beautifully with grilled meats or fish and complements a variety of vegetarian recipes. For a more substantial meal, add diced chicken or chickpeas. This salad is also a great addition to a buffet spread or as part of a light lunch.
Storage & Reheating
Store leftover dill cucumber salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld as it sits, making it even more delicious. If you plan to keep it longer, consider storing the cucumbers separately to maintain their crunch. Avoid reheating this dish; it is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Cucumber Salad contains roughly 72 calories, with 3g protein, 16g carbohydrates, and 0g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance. Just keep it refrigerated until serving. However, if making it a day ahead, consider adding the cucumbers closer to serving time to prevent them from becoming too soggy.
What can I substitute for dill?
If you don't have dill, fresh parsley or chives can be used as substitutes, although they will impart a different flavor. For a unique twist, try using fresh basil or tarragon, which can add a refreshing herbal note to the salad.
Is this salad suitable for a vegan diet?
To make this salad vegan, substitute the fat-free sour cream with a plant-based alternative, like coconut yogurt or cashew cream. This will maintain the creamy texture while making it suitable for vegan diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).