I have never been a fan of dill. I dislike the smell, so forget the taste. For that reason, I seldom use it in my recipes, and even when I must, I keep it to a minimum. When I make chicken soup, I put it in right at the very end, securely wrapped up in cheesecloth so very little of it gets in the soup. And mind you, this is solely because most people expect dill in their chicken soup, not because I want it there.
With that said, I actually enjoy dill in this salad. When I first made it, I did not include any dill, and I loved the taste anyway. But I knew something was missing. Many people make this salad with dill, so I thought I would at least give it a try. You can imagine my surprise when I liked it even better!
Salads are a great addition to any meal, especially in the summer. There is no better way to appreciate the work of farmers (or your own handiwork if you have a garden!) than to use beautiful, fresh produce to create a cool salad. As a side dish or a main feature, salads of all varieties are appreciated and enjoyed by all.
This salad is so easy to throw together. It uses simple ingredients and stores really well. The key here is to start with English cucumbers. There are fewer seeds, making it easy to take them out (which you definitely should, and wipe the cucumbers dry). In my opinion, they also taste better than regular cucumbers.
Creamy cucumber salad is somewhat nostalgic – it has been around for ages and you have probably tasted it before at one gathering or another. The key to this particular recipe is the addition of lime juice, which gives it a different but wonderful citrus-y essence. It is packed with so much flavor you are going to be licking your spoon! Enjoy!
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The recipe will serve 4-6 people who will love this refreshing salad on a hot summer day.
Ingredients for Creamy Cucumber and Red Onion Salad:
2 English cucumbers, peeled, seeded and cut into 1/2-inch thick pieces
1/2 thinly sliced red onion
1/2 cup sour cream
2 teaspoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons granulated sugar
1 to 2 tablespoons fresh dill
1/2 teaspoon salt
Peel and cut cucumbers in half lengthwise.
Using a spoon, scrape the seeds out of the cucumber.
Cut cucumber into 1/2 pieces.
Place in medium bowl.
Slice a red onion in half and peel.
Cut the onion in half again, and then cut into thin slices.
Place onion in the bowl with the cucumber.
Add the dill.
Set aside.
In a medium mixing bowl, combine the sour cream, lime juice, vinegar, sugar, and salt.
Pour 3/4 of the sour cream mixture into the cucumber mixture, toss to coat.
Taste, then add a little more of the sour cream mixture, if needed. Make sure not to overdress!
Cover and refrigerate 2 or more hours.
It’s that simple!
My leaf garden is starting to grow beautifully!
