Hi everybody! Did you miss me? Well, in case you didn’t realize I was gone, BeeBop and I spent last week at Panama City Beach, Florida, with our two grandbabieskids. Gosh…I really can’t call them babies any more. The oldest is almost 13 and youngest almost 7! It was a week full of fun but we also made time to slow down and really relax a bit. It had been a long time since we’d last taken a real vacation and we were way overdue for some downtime. I even took a whole week off from the blog! I don’t think I’ve ever done that in the four-plus years I’ve been posting.
Of course, I couldn’t stop taking photos while were gone and I’m sharing some with you in a slideshow after the jump. Enjoy!
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- The grands enjoying a walk on the beach
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- BeeBop resting and relaxing
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- Boogie boarder extraordinaire
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- Waiting in line. Being very patient!
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- Mag chosen from the audience to help the dolphin trainer!
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- Petting stingrays!
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- My view…
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- A – too big to “play pirates” but thoroughly enjoying the cruise and watching dolphins in the ocean
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- Building a sand castle with BeeBop
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- Perfect seas, perfect skies, perfect winds!
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- Beautiful sunset on Panama City Beach
Now that vacation is over and we’re all back in our usual routines, I have a very quick, very easy recipe for you. If you already have cucumbers from your garden or farmers’ market, you’ll really appreciate this light cucumber salad with sour cream and dill. It’s so fresh, crunchy, and crispy! A really delicious compliment to any summertime meal.
Peel the cucumber and cut it into thin slices.
Place the slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.
Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.
When ready to serve, rinse the cucumber slices and pat dry with paper towels. Toss with the dressing and serve.
This recipe makes 2 servings but can be multiplied as much as you want.
Enjoy!
Cucumber Salad with Sour Cream and Dill
Ingredients
- 1 large cucumber (I used 3 very small ones)
- 2 tsp. kosher or sea salt
- 1 tblsp. light sour cream
- 1 finely chopped green onion
- 1 tsp. chopped fresh dill
- 1 tsp. vinegar
- Pinch of sugar
- Pinch of salt and pepper
Instructions
- Peel the cucumber(s) and cut into thin slices.
- Place the cucumber slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.
- Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.
- When ready to serve, rinse the cucumbers and pat dry with paper towels.
- Toss cucumbers with the dressing and serve.
Notes
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Other cucumber salad recipes you might enjoy from around the internet:
- Asian Cucumber Salad with Cilantro and Vidalia Onions from Kalyn’s Kitchen
- Japanese Cucumber Salad from Just One Cookbook
- Randi’s Cucumber Salad from Erin Cooks
- Cucumber Coconut Salad from love food eat
- Cucumber Mango Salad from Elana’s Pantry
- Strawberry Cucumber Salad from Sweet Basil
What I was up to…
- One year ago: Banana Split Cones
- Two years ago: Sweet Greek Flatbread and Peaches and Cream Muffins
- Three years ago: Peach Blueberry Yogurt Parfait and Beef and Scallion Stir-Fry
- Four years ago: Shrimp Creole and Egg Muffins
Cathy Pollak ~ Noble Pig says
atIt was so great seeing all your vacay pics on Facebook, looks like you had a great time!
And this salad reminds so much of grandmother’s recipe for a similar thing. I love this flavor together! Thanks for sharing and reminding me.
Lana Stuart says
atWe did have a great time, Cathy! And you’re welcome for the recipe :-)
Deborah says
atWhat a fun vacation! And this salad sounds so refreshing and delicious!
Lana Stuart says
atThanks, Deborah. We did have a great time. Hope you enjoy the recipe!
Maria says
atGreat salad for summer!
Lana Stuart says
atYes, it is. Thanks, Maria!
Miss P says
atAnd a good time was had by all…..
The salad looks yummy & fresh.
Miss P
kristina johnson says
atI live in Florida and I can serve this anytime ,considering it’s summer here all year around. I am going to add a wee bit of sweet onion and diced garlic sprinkled with paprika for color.
Dr. G says
atReplaced sour cream with plain yogurt and rocked on from there. Will use this one over and over again – thank you.
John Drummond says
atDelicious recipe and easy to prepare. I’m a big fan of cucs, and this recipe was dinner for one! Munched on several Saltines along with it. My only comment about the published recipe is: The recipe states it takes 10 minutes to prepare — yes, if you don’t consider the one hour rest time for the salted cucs. Next time, I’m going to small cube the cucs and top a split open baked potato.
Angelina says
atThere’s nothing better than a refreshing ‘Cucumber Salad’ (side dish) on a hot summer day! The combination of cucumbers, (lite) sour cream, and fresh dill are all incredible! I’ve been making ‘Cucumber Salad’ pretty much this same way, ever since I was a young bride. My mom’s recipe was very similar to this one, so that’s how I till make it. VERY DELICIOUS!
Allen says
atGreat looking recipe! Would it do well, as eggplant, to salt the cucumber slices for a while to remove the excess moisture natural to the cucumber? (Of course, the salt would washed-off and the cucumbers dried.)
Lana Stuart says
atYou can do that if you like, of course. I don’t find it necessary, but I know some people prefer to drain the moisture away by salting.