Lemon Cucumber Salad with Dill
A deliciously simple summer salad with crisp cucumbers and a creamy lemon dill vinaigrette.
Servings: 3 -4 servings
Calories: 120kcal
Ingredients
- 1 large English cucumber or 2 medium garden cucumbers, unpeeled and sliced thin (see note below)
- 1 teaspoon coarse salt + more for seasoning
- 1 shallot minced
- 2 tablespoon white wine vinegar
- 2 tablespoon sour cream
- 2 tablespoon extra virgin olive oil
- lemon zest finely grated zest from one lemon
- 2 teaspoon lemon juice
- 2 tablespoon fresh dill chopped
- freshly ground pepper
Instructions
- Transfer cucumber slices to a colander and sprinkle with salt. Toss to coat evenly Let the cucumbers sit at room temperature for about 30 minutes. Meanwhile, make the dressing.
- Combine the shallot and the white wine vinegar in a medium bowl. Let sit for about 10 minutes to mellow out the shallot flavor. Add sour cream, extra-virgin olive oil, lemon zest, lemon juice and dill to the bowl and whisk until combined.
- Transfer the cucumbers to a sheet pan lined with paper towels. Pat dry, taking care to wipe away any salt that remains on the surface of the cucumbers. Add the cucumbers to the vinaigrette and toss to coat. Season to taste with salt and pepper. You may not need any salt because we salted the cucumbers previously. Be sure to taste before seasoning.
- Cover and chill until ready to serve. This salad is best after it has had a chance to chill for 30 minutes or so. It can be made several hours or up to a day ahead of time.
Notes
*English cucumbers are a nice choice here because they are seedless. If you are using garden cucumbers, particularly if they have large seeds, you might consider slicing them in half lengthwise and removing the seeds with a spoon prior to continuing with the recipe.
Nutrition
Calories: 120kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1174mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
