Summer Cucumber Salad

Summer Cucumber Salad

11
Jessica 3

"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!"

Ingredients

40 m {{adjustedServings}} servings 87 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

11
  1. 12 Ratings

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Hubs rates this four stars because he missed the typical vinegar usually included in cucumbers with dill and sour cream. I give it five stars because I welcomed no vinegar in this salad! So five...

Great cucumber salad! I love fresh dill and fresh chives. I used white wine vinegar instead of lemon juice, 2 cucumbers, and added salt and cracked black pepper.

As written, I had a few issues with this recipe. First, I found there was way too much dressing for only one cuke. Also, it was pretty bland. I added 2 more cukes, 1 T vinegar, and 1/2 t salt, a...