If you’re looking for a spectacular summer dish, you’ll adore this creamy cucumber salad recipe. It also happens to be low-carb and keto-friendly as well!
I actually prefer to make the dressing a day ahead of time before adding it to the vegetables to give the flavors time to meld. This isn’t required, but it really brings out the dill flavor without letting the salad get watered down.
Creamy Cucumber Salad
1/2 cup Sour cream
2 tbsp Fresh dill (chopped)
1 tbsp Olive oil
1 tbsp Lemon juice
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/8 tsp White ground pepper
6 cups Cucumber, chopped
1 small Red onion
If this salad is going to sit for more than a day we recommend cutting the cucumbers in half lengthwise and using a spoon to scoop out the seeds. Then cut the cucumbers into even slices or chop into small chunks (depending on how you’d like the salad to look).
Thinly slice the red onion and combine it in a bowl with the prepared cucumber.
Whisk the sour cream, dill, olive oil, lemon juice, garlic powder, salt, and pepper together. Pour the mixture over the cucumbers and onions and toss lightly to evenly coat.
Serve as a side with your favorite grilled meats, or over some grilled salmon.
It’s fantastic with our cedar plank grilled salmon recipe too!
Creamy Cucumber Salad Variations
For additional color or crunch, add 1 cup of quartered radishes.
Or cut the cucumbers into small bites and add halved cherry tomatoes.
Any way you do it, this delicious creamy cucumber salad is light and flavorful. It’s a real crowd pleaser for potluck events and super affordable to make.