Description
A refreshing and tangy summer salad featuring crisp cucumbers and a creamy dressing infused with fresh dill, parsley, and chives. Perfect as a light side or palate cleanser for any summer meal.
Ingredients
2 large cucumbers, thinly sliced
1/2 cup sour cream or Greek yogurt
3 tablespoons mayonnaise (optional, for extra creaminess)
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon Dijon mustard
1 small onion, finely chopped
1 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Instructions
Thinly slice the cucumbers and place them in a large mixing bowl.
In a small jar, combine sour cream or Greek yogurt, mayonnaise (if using), lemon juice or vinegar, and Dijon mustard. Mix well.
Add chopped onion, dill, parsley, and chives to the dressing. Stir until well combined.
Pour the dressing over the cucumbers. Toss gently to coat the cucumbers evenly.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a vegan variation, use plant-based yogurt and mayo.
Add a squeeze of fresh lemon before serving for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Category: Dinner
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg