Summer Cucumber Salad recipe

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Ingredients

2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 (8 ounce) container reduced-fat sour cream
1 tablespoon fresh lemon juice
1 large English cucumber, sliced

Nutrition Info

86.6 calories
carbohydrate: 4.7 g
cholesterol: 21.8 mg
fat: 6.8 g
fiber: 1 g
protein: 2.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 24.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the dill, chives, and sour cream together in a small bowl. Stir the lemon juice into the sour cream mixture, allow to sit at room temperature for 30 minutes.

  2. Place the cucumber slices in a large bowl. Add the sour cream mixture to the cucumbers and stir gently until evenly coated. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This recipe is a quick, no-cook way to use your freshly grown or store bought cucumbers during the summer. As a child, my mother had a vegetable garden and this was a staple recipe in my house when the cucumbers were in season. Delicious, refreshing, and easy!

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