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+ servings

Cucumber Salad with Sour Cream and Dill

A light, refreshing summer cucumber salad
Course Salads
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 35kcal


  • 1 large cucumber
  • 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


  • 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.



Serving: 1g | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2371mg | Fiber: 1g | Sugar: 3g