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Nina's Cucumber Salad

Nina's Cucumber Salad

  • Prep

  • Ready In


The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet


  1. Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.
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Sarah Jo

This was my dinner tonight. I did not have fresh dill, I used one teaspoon dried dill weed. I also added a pinch of sea salt. I made no other changes. Not only was it delicious, it was low in calories and carbs which tickled me. This. Is. AWESOME. I know I will be making this recipe a lot this summer. NOTE: You know, this would make a GREAT base for tzakiki sauce, too.


Very nice light and refreshing salad! Plus it's a perfect way to use up fresh cucumbers from the garden! I added a little salt to the thinly sliced the cucumber and let that set for about twenty minutes to let the cucumbers produce their own water then drained. I also used white wine vinegar vs. lemon juice as it's a bit milder. I chilled it for a couple of hours and it was delicious! A very nice combination of flavors and a great summer side dish - thanks!


Cucumber salad just the way we like it - with fresh and light lemon juice rather than vinegar, and no sugar. I also loved the addition of the very thinly sliced red onion which gave it just a little bit of a bite.