Creamy cucumber salad is the perfect low carb summer salad, and fortunately it’s extremely easy to make it. Cut up the cucumbers, onions, and herbs, stir together a few things for the dressing, and mix it all up. You’re good to go!

Ingredients:

• 6 small or 2 large cucumbers, washed and sliced thin (about 3 cups)
• 1 large red onion (or 1 cup), halved and sliced thin
• kosher salt
• 4 Tab sour cream
• 2 Tab fresh dill, roughly chopped
• 1 teaspoon Sugar, or more to taste
• black pepper, to taste
• A few splashes white balsamic vinegar (or white wine vinegar)

Directions:

1. In a large bowl; layer a third of the cucumbers and onions, then a sprinkle of kosher salt, and repeat with the remaining.
2. Cover with plastic wrap and refrigerate for 1-2 hours.
3. With your hands, squeeze the excess moisture out of the cucumbers and onions and place into a clean bowl.
4. In a small bowl; mix up the sour cream, fresh dill, sugar and black pepper.
5. Add a little vinegar at a time and taste as you go.
6. If you add too much vinegar just balance it out with a little more sour cream and a pinch of sugar.
7. 30 minutes before serving, pour dressing over vegetables, stir and cover back up with plastic wrap and refrigerat.
8. Stir again, season with salt and pepper to taste and serve.

Serves: Yield: 6-8 servings

Source: Simply Scratch

Villa Park Women’s League – GOURMET – June 21, 2014