Cucumber Salad with Fresh Dill

Cucumber Salad with Dill

Cucumber Salad

  • 1 large cucumber
  • 2 tsp coarse sea salt
  • 1 Tbsp light sour cream
  • 1 tsp finely chopped onion
  • tsp fresh dill, chopped
  • 1 tsp vinegar
  • 1 tsp sugar


Peel your cucumber – or you can leave the peel on if you want – slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside. Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge. Let cucumbers drain and dressing chill for at least an hour, up to 2 hours. Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel. Toss dressing with cucumbers and serve.

Low in Calories…So simple yet really tasty.

Of course my measurements are rough estimates as our dad doesn’t really measure, rather does a bit of this and a bit of that. You don’t have to use light sour cream, you can use full fat, but that will alter the nutritional value. With the light sour cream the entire recipe is: Servings: 4 Per Serving: Calories – 50 Fat – 1.7 Carbs – 7.9 Protein – 1

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