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5 from 2 votes

Creamy Cucumber Salad with Dill

This easy, yet delicious creamy side takes minutes to put together. The vegetables are treated with salt, which removes some liquid to prevent a watery salad.
Course Side Dish
Cuisine European
Keyword cucumber, dairy-free, easy, egg-free, nightshade-free, no-cook, nut-free, onion, side, vegetarian
Prep Time 10 minutes
Resting Time 45 minutes
Total Time 1 hour
Servings 4
Calories 52kcal
Author Jenny Ross

Ingredients

  • 1 English cucumber sliced as thin as possible (I like to use a mandolin to make prepare this fast but a knife will do the trick too)
  • 1/4 red onion sliced thin
  • 1/2 tablespoon salt
  • 1/3 cup sour cream or coconut yogurt for dairy-free
  • 1 tablespoon apple cider vinegar
  • pinch monk fruit granulated, optional
  • 2 tablespoons fresh dill chopped, or 1 tablespoon dried
  • pepper to taste

Instructions

  • Toss the cucumber and onions with salt and let stand in a fine mesh strainer for 45 minutes. Rinse and pat dry.
  • Add the sour cream, vinegar, monk fruit, and dill. Toss to combine. Season to taste with salt and pepper.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 889mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg